The crunchy coating and creamy jalapeño filling in these chicken breasts is sure to be a hit!
Since cutting a slit in the chicken breast can be tricky, and the filling is more likely to spill out, this recipe recommends you pound the chicken breasts to 1/4-inch and roll the filling inside.
Serve with salsa and chopped fresh cilantro.
To crush corn chips, place in resealable plastic freezer bag; crush with rolling pin or meat mallet.
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