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Categories:
chicken breasts Philadelphia cream cheese Four-Cheese jalapeno peppers egg tortilla chips green salsa
Viewed: 53 - Published at: 5 years agoIngredients
- 8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided
- 2 fresh jalapeno peppers, seeded, finely chopped
- 1 egg
- 3 cups tortilla chips, finely crushed (about 1 cup)
- 1 cup green salsa
Method
- Place chicken on work surface.
- Mix cream cheese, 1-1/2 cups shredded cheese and peppers until blended; spread onto chicken.
- Roll up tightly, starting at one short end of each breast.
- Refrigerate up to 8 hours.
- Heat oven to 375 degrees F. Beat egg in shallow dish.
- Place crushed chips in separate shallow dish.
- Dip chicken in egg, then roll in crushed chips.
- Place, seam sides down, in single layer in shallow pan sprayed with cooking spray.
- Bake 35 min.
- or until chicken is done (165 degrees F).
- Meanwhile, warm salsa.
- Top chicken with remaining shredded cheese.
- Serve with salsa.
