"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mexican Chicken, by Amy Butson, is from Stanton Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 boneless skinless chicken breasts 8 oz. pkg. cream cheese, softened 1 jar salsa 4 to 8 toothpicks
Lay chicken breasts flat in baking dish. Mix cream cheese and ½ jar salsa in a bowl. Spread cream cheese mixture on chicken breasts. Roll each chicken breast and secure with toothpicks. Pour remaining cream cheese mixture over rolled chicken breasts. Then pour remaining salsa over all. Bake at 350 degrees for 1 hour or until chicken is done. Serve with rice.
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