Ingredients
1
container (8 oz) chives-and-onion cream cheese spread
3/4
teaspoon garlic powder
1/3
cup from 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices, drained
1/2
cup canned (drained) 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 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
Preparation
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.
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.
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.
