Flattened chicken breasts with a crunchy coating hold a delicious cheesy filling.
Bake-Off® Contest 43, 2008
Deborah Puette
Lilburn, Georgia
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1
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container (8 oz) chives-and-onion cream cheese spread
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3/4
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teaspoon garlic powder
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1/3
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cup drained Old El Paso™ pickled jalapeño slices (from 12-oz jar)
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1/2
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cup canned (drained) whole kernel corn
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6
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Old El Paso™ taco shells (from 4.6-oz box), coarsely broken
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3/4
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teaspoon chili powder
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4
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boneless skinless chicken breasts (about 1 1/4 lb)
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2
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tablespoons unsalted or salted butter, melted
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1/2
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to 3/4 cup buttermilk
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3
-
tablespoons honey
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1
-
cup shredded Mexican cheese blend (4 oz)
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1 2/3
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cups Old El Paso™ Thick 'n Chunky salsa
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2/3
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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 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
- Protein
- 45g
- 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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