- 1 (8 ounce) container chives-and-onion cream cheese spread
- 3/4 teaspoon garlic powder
- 1/3 cup drained Old El Paso® pickled jalapeno slices
- 1/2 cup canned (drained) Green Giant® whole kernel corn
- 6 Old El Paso® taco shells, coarsely broken
- 3/4 teaspoon chili powder
- 4 (5 ounce) boneless skinless chicken breasts
- 2 tablespoons LAND O LAKES® Unsalted or Salted Butter, melted
- 1/2 cup buttermilk, or as needed
- 3 tablespoons honey
- 1 cup shredded Mexican cheese blend
- 1 2/3 cups Old El Paso® Thick 'n Chunky salsa
- 2/3 cup sour cream
- Heat oven to 350 degrees F. In medium bowl, stir together cream cheese, garlic powder, jalapenos and corn; set aside.
- Place broken taco shells in resealable food-storage plastic bag; seal bag. Crush taco shells with rolling pin until coarsely ground. (Or, place broken taco shells in food processor bowl with metal blade; process until coarsely ground.) Pour crumbs into shallow dish; stir in chili powder.
- Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Spread butter over one side of each chicken breast.
- Place about 1/3 cup cream cheese mixture on center of buttered side of each chicken breast; roll up chicken. Pour buttermilk into shallow dish. Dip chicken rolls in buttermilk, then coat with crumb mixture. Insert toothpick to secure. Place in ungreased 8-inch square (2-quart) glass baking dish. Drizzle with honey.
- Bake 35 to 45 minutes or until chicken is no longer pink in center. Sprinkle with Mexican cheese blend; bake 4 to 5 minutes longer until cheese is melted. Serve with salsa and sour cream.