Featured Pinch Tips Video
- boneless skinless chicken breast butterflied
- 1 jar(s)
- 8 oz pace picante sauce
- 1 box
- chez it crackers crushed into small crumbs
- 1 box
- cream cheese
- 1 can(s)
- ortega green chilis whole
- salt & pepper
In a baking dish empty half of the salsa in the pan.
Beat eggs in a seperate dish
In another dish empty cracker crumbes
Butterfly chicken and dip in egg then coat evenly in cracker crumbs.
Take a slice of cream chees and lay it on the inside of the chicken then take one ortega green chili and lay it on the cream cheese. Roll the chicken up and place it in the pan ontop of the salsa. Use the remaining jar of salsa to drop spoonfulls on top of the chicken
I serve with a spanish rice and beans.