Yield: 6 Servings
|1½ cup||Crushed cheese crackers|
|2 tablespoons||Dry taco seasoning mix|
|6 \N||Boneless; skinless chicken|
|\N \N||; breast halves, (1|
|\N \N||; 1/2 to 2 pounds|
|\N \N||; total)|
|4 ounces||Mexican-flavored processed cheese spread; cut|
|\N \N||Into 6 cubes|
|⅓ cup||Butter; melted|
Preheat the oven to 350F. In a shallow bowl, combine the cracker crumbs and taco seasoning mix; set aside. With a kitchen mallet or rolling pin, gently pound the chicken to ¼-inch thickness between 2 pieces of waxed paper.
Place a cube of cheese in the center of each chicken breast and roll up tightly from the short side of each breast, tucking in the sides as you roll. Brush with the melted butter, then roll in the cracker crumb mixture, holding the chicken rolls securely closed and coating on all sides. Place each rolled breast seam side down in its own cup of a 6-cup muffin tin that has been coated with nonstick vegetable spray. Bake for 25 to 30 minutes, or until no pink remains and the juices run clear. Serve immediately.
NOTE: Any type of cheese will work well as a filling, especially Monterey Jack-pepper cheese if you want that extra touch of spiciness.
BUSTED BY MEG ANTCZAK 1/21/98
Recipe by: MR FOOD
Posted to brand-name-recipes by Meg Antczak <meginny@...> on Jan 22, 1998