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Southwestern Cheese-Stuffed Chicken Roll-Ups

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“Flattened chicken breasts with a crunchy coating hold a delicious cheesy filling.”

Ingredients Nutrition


  1. Heat oven to 350°F
  2. In medium bowl, stir together cream cheese, garlic powder, jalapenos and corn; set aside.
  3. Place broken taco shells in resealable food-storage plastic bag; seal bag.
  4. Crush taco shells with rolling pin until coarsely ground (Or, place broken taco shells in food processor bowl with metal blade; process until coarsely ground).
  5. Pour crumbs into shallow dish; stir in chili powder.
  6. Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  7. Spread butter over one side of each chicken breast.
  8. Place about 1/3 cup cream cheese mixture on center of buttered side of each chicken breast; roll up chicken.
  9. Pour buttermilk into shallow dish.
  10. Dip chicken rolls in buttermilk, then coat with crumb mixture.
  11. Insert toothpick to secure.
  12. Place in ungreased 8-inch square (2-quart) glass baking dish.
  13. Drizzle with honey.
  14. Bake 35 to 45 minutes or until chicken is no longer pink in center.
  15. Sprinkle with Mexican cheese blend; bake 4 to 5 minutes longer until cheese is melted.
  16. Serve with salsa and sour cream.

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