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Main dishes

Make-Ahead Creamy Jalapeno-Stuffed Chicken

Make-Ahead Creamy Jalapeno-Stuffed Chicken recipe
photo by:kraft
These cream cheese and jalapeño-stuffed chicken breasts are simple enough to make on the spot—but you can easily prepare them as part of a meal.
25 min
1 hr
8 servings
Magazine Acquisition

What You Need

small   boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
pkg.  (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided
 fresh jalapeño peppers, seeded, finely chopped
cups  tortilla chips, finely crushed (about 1 cup)
cup  green salsa

Make It

PLACE chicken on work surface. Mix cream cheese, 1-1/2 cups shredded cheese and peppers until blended; spread onto chicken. Roll up tightly, starting at one short end of each breast. Refrigerate up to 8 hours.

HEAT oven to 375ºF. Beat egg in shallow dish. Place crushed chips in separate shallow dish. Dip chicken in egg, then roll in crushed chips. Place, seam sides down, in single layer in shallow pan sprayed with cooking spray.

BAKE 35 min. or until chicken is done (165ºF). Meanwhile, warm salsa.

TOP chicken with remaining shredded cheese. Serve with salsa.

Kraft Kitchens Tips

Prepare using PHILADELPHIA Neufchatel Cheese and your favorite KRAFT Mexican Style 2% Milk Finely Shredded Cheese.
Serving Suggestion
Serve with hot steamed broccoli.
Chicken roll-ups can be secured with wooden toothpicks before baking if desired. Discard toothpicks before serving chicken.
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