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Poultry
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Southwestern Cheese ~ Stuffed Chicken Roll Ups

1 container (8 oz.) chives and onion cream cheese spread

3/4 teaspoon garlic powder

1/3 cup drained Old El Paso pickled jalapeno 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 LAND O LAKES 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

Heat oven to 350 F.  In medium bowl, stir together cream cheese, garlic powder, jalapenos and corn; set aside.

Place broken taco shells in a re-sealable food storage plastic bag; seal bag.  Crush taco shells with rolling pin until coarsely ground.  Or place broken taco shells in a food processor bowl with a metal blade process until coarsely ground.  Pour crumbs into a shallow dish; stir in chili powder.

Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down gently pound with a flat side of meat mallet or rolling pin until about 1/4 inch thick.  Spread butter over one side of the chicken breast.

Place about 1/3 cup cream cheese mixture on center of butter side of each chicken breast; roll up chicken.  Pour buttermilk into a shallow dish.  Dip chicken rolls in buttermilk, then coat with crumb mixture.  Insert toothpick to secure.  Place in un-greased 8-inch square (2-quart) glass baking dish.  Drizzle with honey.

Bake 35 t0 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. 

Prep Time: 30 minutes

Start to Finish: 1 hour 20 minutes

NOTE: Instead of using jalapenos, Try green bell pepper or green chilies.

4

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