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Main dishes

Chilaquiles-Stuffed Chicken Breasts

Chilaquiles-Stuffed Chicken Breasts recipe
photo by:kraft
These Chilaquiles-Stuffed Chicken Breasts are a revelation: Moist, flavorful and bursting with chile-spiked tomato sauce, garlic and onions.
time
prep:
10 min
total:
50 min
servings
total:
6 servings
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What You Need

2
tsp.  oil
1/4
cup   finely chopped onions
1
clove  garlic, minced
3
cans   (8 oz. each) tomato sauce
3
 serrano chiles, finely chopped
2
Tbsp.  chopped fresh cilantro
3
cups  tortilla chips (4 oz.,about 45 chips)
6
small  boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/2-inch thickness
1-1/2
cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Make It

HEAT oil in large skillet on medium heat. Add onions and garlic; cook and stir 1 min. Add tomato sauce, chiles and cilantro; cook 5 min. or until heated through, stirring occasionally. Reserve 1/3 cup sauce. Add chips to remaining sauce in skillet; stir to coat with sauce. Cool.

PLACE chicken breasts, top-sides down, on work surface; top with tortilla chip mixture and 1 cup cheese. Roll up tightly, starting at one short end of each.

PLACE 1 stuffed chicken breast, seam-sides down, on center of each of 6 large sheets heavy-duty foil; wrap tightly to make packet. Add to large pan of boiling water; cover. Simmer on medium-low heat 18 to 20 min. or until chicken is done (165°F). Remove packets from water. Cool 5 min.

TRANSFER chicken to plate; pour juices from packets into saucepan. Stir in reserved tomato sauce mixture; cook on medium heat until heated through. Serve over chicken; sprinkle with remaining cheese.

Kraft Kitchens Tips

Substitute
Substitute 2-1/2 cups jarred or homemade green sauce of your choice for the tomato sauce, onions, garlic and cilantro. Reserve 1/3 cup; heat remaining sauce and add tortilla chips. Continue as directed.
Serving Suggestion
Serve with prepared KOOL-AID Tropical Fruit Flavored Sugar-Sweetened Soft Drink Mix.
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