Stuffed Mexicali Chicken
1 1/2 cups crushed cheese crackers
2 tablespoons dry taco seasoning mix
6 boneless, skinless chicken breast halves
4 ounces Monterey jack pepper cheese, cut into 6 cubes
1/3 cup butter, melted
Preheat oven to 350 degrees F. Coat a large 6-cup muffin tin with
nonstick cooking spray.
In a shallow bowl, combine the cracker crumbs and taco seasoning mix;
set aside.
With a kitchen mallet or rolling pin, gently pound the chicken to 1/4-
inch thickness between 2 pieces of wax paper. Place a cube of cheese
in the center of each chicken breast and roll up tightly from the
short side of each breast, tucking in the sides as you roll.
Brush with the 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 to 30 minutes, or until no pink remains and the juices run
clear. Serve at once.