Main dishes

Chilaquiles-Stuffed Chicken Breasts

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

tsp. oil

1/4

cup finely chopped onions

clove garlic, minced

cans (8 oz. each) tomato sauce

serrano chiles, finely chopped

Tbsp. chopped fresh cilantro

cups tortilla chips (4 oz.,about 45 chips)

small boneless skinless chicken breast halves (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.