Entrée

Southwestern-Stuffed Chicken Breasts

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prep time

15 min

total time

50 min

makes

4 servings, 1 stuffed chicken breast (153 g) each

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kraft

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What You Need

4 small boneless skinless chicken breasts (1 lb./450 g), pounded to 1/4-inch thickness

1 cup Kraft Tex Mex Shredded Cheese, divided

1/3 cup thick and chunky salsa, divided

1 pouch Shake'N Bake Original Coating Mix

Make It

HEAT oven to 400°F.

PLACE chicken, top-sides down, on cutting board. Top each with 2 Tbsp. cheese and 1 Tbsp. salsa; roll up, starting at one short end of each.

EMPTY coating mix into pie plate. Moisten chicken with water. Add chicken, 1 roll-up at a time, to coating mix; roll to evenly coat all sides with coating mix. Place, seam-sides down, in foil-lined 8-inch square baking dish. Discard any remaining coating mix.

BAKE 30 to 35 min. or until chicken is done (170°F), topping with remaining salsa and cheese for the last 5 min.

kraft kitchens tips

Italian-Stuffed Chicken Breasts

Prepare as directed, using Kraft 4 Cheese Italiano Shredded Cheese and substituting pesto for the salsa.

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rating

It was easy to make and delicious!! the family loved it and the salsa kept the chicken juicy!
posted by a cook | on 9/9/2012

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I made this recipe last week and it was a hit! We didn't have much in my house so I made my own salsa from diced tomatoes, vinegar, and a little Tabasco with some spices! I also had to make my own breading: Flour with spices, then an egg wash, and finally some bread crumbs and spices. Best meal I've made by far. Making it again for my grandparents tonight! I highly recommend it!
posted by TianaNorthage | on 8/28/2012

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This was really good. I added some frank's inside the breast, and battered in a classic & parmesan shaken bake - they cooked through beautifully. Really tasty...will make this over and over.
posted by Becky9 | on 2/7/2011

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My family and I all loved this recipe! We've made it a couple times and love how simple it is to make and easy it is to customize. Highly recommended!
posted by Mish19862 | on 1/22/2010

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Very tasty!! I used the Cajun shake 'n' bake, and it tasted very good, I agree it added a little extra kick!! I also had a hard time rolling them up, but practice will make perfect!! A definate keeper, and it's so simple!!!
posted by April.P | on 11/10/2009

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so easy! I hadn't ever thought of pounding chicken before, but now we do roll up chicken with different fillers all the time! So simple, and soo delicious!!
posted by hunter.girl.18 | on 8/12/2009

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This is awesome,so simple, yet totally tasty!
posted by valvalerie | on 12/8/2008

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I had a little trouble rolling these up, then rolling in the Shake'n Bake, but it was my first time making stuffed anything. I think practice will make perfect for me. Will definitely make this again.
posted by Miss-taken | on 11/19/2008

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This was really good. I used Cajun Shake and Bake instead of original to give it a little more kick. Will make again, although with more salsa next time.
posted by a cook | on 7/29/2008

rating

This was really good. My other half is not fond of white chicken but this kept it moist. I did not have salsa so I used Pizza sauce from a jar instead. I will try with Salsa next time but not chuncky as rollong them up when they were thin it was hard to keep everything in .Thanks Mary-Lou Also I used the pork chop S&B cause thats what i Had..
posted by butrflie2000 | on 6/5/2008