Make-Ahead Creamy Jalapeno-Stuffed Chicken

Ingredients

• 8 oz four cheese shredded mexican style divided kraft finely
• 8 oz philadelphia cream cheese softened
• 1  eggs 
• 1 cup salsa green
• 2  jalapeão peppers fresh seeded finely chopped
• 2 lb chicken breasts boneless skinless
• 1 cup tortilla chips crushed finely

Equipment

• frying pan
• oven

Directions

1. Place chicken on work surface.
2. Mix cream cheese, 1-1/2 cups shredded cheese and peppers until blended; spread onto chicken.
3. Roll up tightly, starting at one short end of each breast. Refrigerate up to 8 hours.
4. Heat oven to 375F. Beat egg in shallow dish.
5. Place crushed chips in separate shallow dish. Dip chicken in egg, then roll in crushed chips.
6. Place, seam sides down, in single layer in shallow pan sprayed with cooking spray.
7. Bake 35 min. or until chicken is done (165F). Meanwhile, warm salsa.
8. Top chicken with remaining shredded cheese.
9. Serve with salsa.