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Southwestern Cheese-Stuffed Chicken Roll-Ups

(51)
  27 reviews
  • 30 min prep time
  • 1 hr 20 min total time
  • 13 ingredients
  • 4 servings
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Flattened chicken breasts with a crunchy coating hold a delicious cheesy filling.

Bake-Off® Contest 43, 2008
Deborah Puette
Lilburn, Georgia

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
780
Calories from Fat
420
% Daily Value
Total Fat
47g
72%
Saturated Fat
26g
131%
Trans Fat
2 1/2g
Cholesterol
205mg
68%
Sodium
1720mg
72%
Total Carbohydrate
44g
15%
Dietary Fiber
1g
5%
Sugars
23g
23%
Protein
45g
45%
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
2%
2%
Calcium
35%
35%
Iron
15%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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