EL PASO CHICKEN

21.12.2009 | Author: Cook | Posted in Chicken
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EL PASO CHICKEN


Servings: 1
Ingredients: 

  • 16 oz Salsa; Old El Paso chunky
    • 

  • 3 oz Cream cheese; softened
    • 

  • 10 oz Enchilada sauce; Las Palmas
    • 

  • 4    Chicken breast halves;
    • 

  • - boneless
    • 

  • 2 1/4 c  Rice; instant
    •

Measure 1/2 cup salsa and drain. Beat together with cream cheese and
set aside. In a 11×7′ baking dish, combine remaining salsa and
enchilada sauce; reserve 1/2 cup sauce. Stir in the rice and set
aside. Pound the chicken breast halves to about 1/2 inch thickness.
Spoon 1/4 of the cream cheese mix into the center of a chicken breast
half. Roll up and place seem side down on rice. Repeat with all the
breast halves. Pour reserved sauce over chicken. Bake in a preheated
350~ oven for 45-60 minutes or until chicken is done.

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