Stuffed Mexicali Chicken

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.