South Western Stuffed Chicken

South Western Stuffed Chicken

1 1/2 c. crushed cheese crackers
2 T. dry taco-seasoning mix
6 boneless, skinless chicken breast halves (1 1/2 to 2 lb. total)
4 oz. Mexican-flavored processed cheese - cut into 6" cubes
(Any type of cheese can be used to increase or decrease spiciness)
1/3 cup butter, melted

Preheat oven to 350°. Coat a 6 cup muffin tin with nonstick cooking spray.

In a shallow bowl, combine the cracker crumbs, and taco mix; set aside.

With a kitchen mallet or rolling pin, gently pound the chicken into 1/4 inch thickness between 2 pieces of wax paper. Place a cube of cheese in the center of each breast, tucking in the sides as you roll. Brush with melted butter, then roll in the cracker crumb mixture, holding the chicken rolls securely closed and coating on all sides. Place each rolled breast seam side down in its own muffin cup.

Bake for 25 - 30 minutes, or until no pink remains and the juices run clear. Serve immediately.