DESCRIPTION
Flattened chicken breasts with a crunchy coating hold a delicious cheesy filling.

INGREDIENTS
1 container (8 oz) chives-and-onion cream cheese spread
3/4 teaspoon garlic powder
1/3 cup drained Old El Paso® pickled jalapeño slices (from 12-oz jar)
1/2 cup canned (drained) Green Giant® 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 LAND O LAKES®
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

DIRECTIONS
1.Heat oven to 350°F. In medium bowl, stir together cream cheese, garlic powder, jalapeños and corn; set aside.
2.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.
3.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.
4.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.
5.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. High Altitude (3500-6500 ft): Heat oven to 375°F.

https://farm4.staticflickr.com/3653/3314710574_c1d81d8ab5_b.jpg

Photo Courtesy: Betty Crocker

INGREDIENTS:
4 slices bacon, chopped
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
1 egg, slightly beaten
1/2 teaspoon dried thyme leaves
1 cup shredded Italian cheese blend (4 oz)
6 boneless skinless chicken breasts (4 oz each)
1/2 teaspoon pepper
2 tablespoons olive or vegetable oil Hot cooked rice or rice pilaf, if desired

DIRECTIONS:
1. In 12-inch skillet, cook bacon over medium heat 5 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet, reserving fat in skillet. Drain bacon on paper towels; crumble and set aside.
2. In same skillet, cook onion and garlic in bacon fat over medium-high heat 2 to 3 minutes, stirring frequently, until onion is tender. Remove skillet from heat; set aside. In medium bowl, mix spinach, egg, thyme and cheese. Stir in onion mixture and bacon.
3. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup spinach mixture into pocket in each chicken breast. Sprinkle pepper over chicken.
4. In same skillet, heat oil over medium-high heat. Add chicken; cook uncovered 8 to 10 minutes, turning once, until light brown on all sides. Reduce heat to low. Cover; cook 10 to 20 minutes longer, turning if necessary, until chicken is no longer pink in center (170°F). Serve immediately with rice.