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SOUTHWESTERN STUFFED CHICKEN BREASTS Recipe

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This recipe for SOUTHWESTERN STUFFED CHICKEN BREASTS is from Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 small Chicken breast, boneless skinless
1 cup Shredded cheese
1/3 cup Salsa, thick and chunky
1 pouch Shake’n bake Original coating mix
Directions:
Directions:
preheat oven to 375 F°.

Pound chicken to ¼” thickness. Place 2 of the chicken breasts in a large freezer bag. Pound chicken with a side of a heavy can, rolling pin or meat mallet. Remove chicken from bag and set aside. Repeat with the remaining 2 chicken. Place chicken top sides down, on a large cutting board. Spread each breast with cheese and 1 tbsp of salsa. Starting at one the short ends, tightly roll up breasts.

Empty coating mixture into a pie plate. Moisten chicken roll-ups with water; add chicken turning over to evenly coat all sides. Place, seam-sides down in foil line 8 inch dish.

Bake 30-35 minutes or until chicken is cooked through. Top chicken with the remaining salsa and cheese for the last 5 mins of the baking time.
Number Of Servings:
Number Of Servings:
4

 

 

 

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