We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Bake-Off® Contest 43, 2008
Lilburn, Georgia

Southwestern Cheese-Stuffed Chicken Roll-Ups

Flattened chicken breasts with a crunchy coating hold a delicious cheesy filling.

(50)
(26)
Save and Share
  • prep time 30 min
  • total time 1 hr 20 min
  • ingredients 13
  • servings 4
 

Ingredients

1
container (8 oz) chives-and-onion cream cheese spread
3/4
teaspoon garlic powder
1/3
cup drained Old El Paso® pickled jalapeño slices (from 12-oz jar)
1/2
cup canned (drained) Green Giant® whole kernel corn
6
Old El Paso® taco shells (from 4.6-oz box), coarsely broken
3/4
teaspoon chili powder
4
boneless skinless chicken breasts (about 1 1/4 lb)
2
tablespoons unsalted or salted butter, melted
1/2
to 3/4 cup buttermilk
3
tablespoons honey
1
cup shredded Mexican cheese blend (4 oz)
1 2/3
cups Old El Paso® Thick 'n Chunky salsa
2/3
cup sour cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In medium bowl, stir together cream cheese, garlic powder, jalapeños and corn; set aside.
  • 2 Place broken taco shells in resealable food-storage plastic bag; seal bag. Crush taco shells with rolling pin until coarsely ground. (Or, place broken taco shells in food processor bowl with metal blade; process until coarsely ground.) Pour crumbs into shallow dish; stir in chili powder.
  • 3 Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Spread butter over one side of each chicken breast.
  • 4 Place about 1/3 cup cream cheese mixture on center of buttered side of each chicken breast; roll up chicken. Pour buttermilk into shallow dish. Dip chicken rolls in buttermilk, then coat with crumb mixture. Insert toothpick to secure. Place in ungreased 8-inch square (2-quart) glass baking dish. Drizzle with honey.
  • 5 Bake 35 to 45 minutes or until chicken is no longer pink in center. Sprinkle with Mexican cheese blend; bake 4 to 5 minutes longer until cheese is melted. Serve with salsa and sour cream.
  • 1 Heat oven to 350°F. In medium bowl, stir together cream cheese, garlic powder, jalapeños and corn; set aside.
  • 2 Place broken taco shells in resealable food-storage plastic bag; seal bag. Crush taco shells with rolling pin until coarsely ground. (Or, place broken taco shells in food processor bowl with metal blade; process until coarsely ground.) Pour crumbs into shallow dish; stir in chili powder.
  • 3 Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Spread butter over one side of each chicken breast.
  • 4 Place about 1/3 cup cream cheese mixture on center of buttered side of each chicken breast; roll up chicken. Pour buttermilk into shallow dish. Dip chicken rolls in buttermilk, then coat with crumb mixture. Insert toothpick to secure. Place in ungreased 8-inch square (2-quart) glass baking dish. Drizzle with honey.
  • 5 Bake 35 to 45 minutes or until chicken is no longer pink in center. Sprinkle with Mexican cheese blend; bake 4 to 5 minutes longer until cheese is melted. Serve with salsa and sour cream.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
780
(
Calories from Fat
420),
% Daily Value
Total Fat
47g
47%
(Saturated Fat
26g,
26%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
205mg
205%;
Sodium
1720mg
1720%;
Total Carbohydrate
44g
44%
(Dietary Fiber
1g
1%
  Sugars
23g
23%
),
Protein
45g
45%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
2%;
Calcium
35%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2011