El Paso Chicken Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
16 ounce: Salsa, Old El Paso chunky
3 ounce: Cream cheese, softened
10 ounce: Enchilada sauce, Las Palmas
4: Chicken breast halves, boneless
2 1/4 cup: Rice, instant
Directions:
Measure 1/2 cup salsa and drain. Beat together with cream cheese and
set aside. In a 11x7" 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.
Source from luhu.jp
set aside. In a 11x7" 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.
Source from luhu.jp