Tonight for dinner I yearned to try something new, but having just moved and spent the entire weekend unpacking and sorting and cleaning, I didn't want to spend a lot of time, energy or mind power. I was flipping through a recipe book when I spotted a recipe for saltimboca - one of my favorite dishes. However, I knew I didn't have the ingredients and the kids were begging for something "Mexican" - so I started pawing through the fridge and pantry to see what I had laying around and came up with this. My kids - who after having lived through 2 months of moving have become connoisseurs of pizza and burgers - BEGGED me to make it again --- soon!
I call that a win!
Ingredients
4-5 small boneless, skinless chicken breasts pounded flat to 1/4" thickness
1 C. shredded Mexican cheese blend
4 oz. Cream Cheese
1/2 finely chopped bell pepper
1/2 finely chopped onion
3 cloves garlic, minced
1/2 tsp. chili powder
1/8 tsp. pepper
1-2 C. salsa
Directions
*Note: to flatten the chicken breasts, place thawed chicken breast into a large ziplock bag. Leaving it partially open and using the flat side of a meat tenderizer gently pound the breast until the desired thickness. Set aside and repeat with each breast.
Preheat oven to 400 degrees.
In a small bowl, mix 2/3 of the mexican cheese, cream cheese, chopped green pepper, chopped onion, garlic and seasonings. Separate into 4-6 equal portions (one for each chicken breast).
Lay out chicken breasts. Place cheese mixture onto the short end of each breast. Roll up each breast tightly, tucking in ends of chicken around filling to completely enclose filling.
Place seam side down into a 13X9-inch baking dish lined with aluminum foil. Spoon salsa evenly over chicken. Cover with foil. Bake 30 minutes, or until chicken is cooked through. Remove foil, sprinkle with remaining shredded cheese. Bake an additional 3-5 minutes until cheese is melted.
Served best over mexican rice.
