Prep: 25 min.
Cook: 15 min.
1 cup miniature cheese crackers, crushed
1-1/2 teaspoons taco seasoning
5 tablespoons butter, softened, divided
3 tablespoons shredded cheddar cheese
2 tablespoons canned chopped green chilies
2 teaspoons dried minced onion
1/2 teaspoon salt
6 boneless skinless chicken breast halves (6 ounces each)
In a shallow bowl, combine cracker crumbs and taco seasoning; set
aside. In another bowl, combine 3 tablespoons butter, cheese,
chilies, onion and salt. Shape mixture into six balls.
Flatten chicken to 1/4-in. thickness. Place a butter ball in the
center of each. Roll up and secure with toothpicks. In a shallow
microwave-safe bowl, melt remaining butter. Dip chicken in butter,
then coat evenly with cracker mixture.
Place seam side down in a greased shallow round 3-qt. microwave-safe
dish. Microwave, uncovered, on high for 12-14 minutes or until
chicken juices run clear and a meat thermometer reads 170°.
Discard toothpicks. Yield: 6 servings.