6 Servings
\nPrep: 25 min.
\nCook: 15 min.<\/p>\n
Ingredients
\n1 cup miniature cheese crackers, crushed
\n1-1\/2 teaspoons taco seasoning
\n5 tablespoons butter, softened, divided
\n3 tablespoons shredded cheddar cheese
\n2 tablespoons canned chopped green chilies
\n2 teaspoons dried minced onion
\n1\/2 teaspoon salt
\n6 boneless skinless chicken breast halves (6 ounces each)<\/p>\n
Directions
\nIn a shallow bowl, combine cracker crumbs and taco seasoning; set
\naside. In another bowl, combine 3 tablespoons butter, cheese,
\nchilies, onion and salt. Shape mixture into six balls.
\nFlatten chicken to 1\/4-in. thickness. Place a butter ball in the
\ncenter of each. Roll up and secure with toothpicks. In a shallow
\nmicrowave-safe bowl, melt remaining butter. Dip chicken in butter,
\nthen coat evenly with cracker mixture.
\nPlace seam side down in a greased shallow round 3-qt. microwave-safe
\ndish. Microwave, uncovered, on high for 12-14 minutes or until
\nchicken juices run clear and a meat thermometer reads 170\u00b0.
\nDiscard toothpicks. Yield: 6 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"
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