Seasonal Recipes

Cheese Stuffed Chicken

Cheese Stuffed Chicken Recipes

Cheese Stuffed Chicken

  •     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 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, jalapeños and corn; set aside.
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.
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.
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.

Cheese Stuffed Chicken 1

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