4 Boneless, Skinless Chicken Breasts
1 Container Of Philly Chive Onion Cream Cheese Spread
3/4 Teaspoon Of Garlic Powder
1/3 Cup Of Drained, Diced Jalapeños Pickled Peppers
1/3 Cup Of Frozen, Thawed Corn Kernels
1 Bag Of Tortilla Strips, Crushed
3/4 Of Teaspoon Chilli Powder
2 Tablespoons Of Unsalted Butter, Melted
1/2 To 3/4 Cup Of Buttermilk*
3 Tablespoons Of Honey
1 Cup Of Shredded Cheese – I Use Kraft Tex Mex Shredded Cheese
1 2/3 Of Cup Nana Pat’s Spicy Salsa Or Old El Paso Chunky Salsa
2/3 Cup Of Sour Cream
Preheat the oven to 350 degrees Fahrenheit.
In a medium bowl, stir together cream cheese blend, garlic powder, chilli powder, jalapeños and corn. Then set aside.
Crush the tortilla chips, set aside in shallow pan, like pie plate.
Between sheets of wax paper, pound chicken breasts to 1/4 inch thickness.
Spread the chicken breasts with melted butter and honey.
Place 1/3 cup of the cheese mixture in the centre of a chicken breast
Roll up and secure with a toothpick or kitchen twine.
Pour buttermilk in a shallow dish *
*If you don’t have buttermilk you can use 1 tablespoon of lemon juice or white vinegar in a measuring cup and add enough milk to equal 1 cup, stir and let sit at room temperature for 5 minutes.
Dip chicken roll ups in the buttermilk then coat in the crushed tortilla strips
Bake at 350 degrees Fahrenheit for 35 minutes, then sprinkle with the cheese and bake for 5 minutes more to melt the cheese.
Serve with the salsa and sour cream.
Yields 4 servings.