| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Chicken, Posted |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Crushed cheese crackers |
| 2 |
tb |
Dry taco seasoning mix |
| 6 |
|
Boneless; skinless chicken |
|
|
; breast halves, (1 |
|
|
; 1/2 to 2 pounds |
|
|
; total) |
| 4 |
oz |
Mexican-flavored processed cheese spread; cut |
|
|
Into 6 cubes |
| 1/3 |
c |
Butter; melted |
INSTRUCTIONS
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 1/4-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@frontiernet.net> on
Jan 22, 1998
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”