Chorizo & Poblano Stuffed Chicken Breast

• 6 small boneless skinless chicken breasts (1-1/2 lb.)
• 6 slices OSCAR MAYER Baked Cooked Ham
• 1 large roasted poblano chile, peeled, deveined and cut into thin strips
• 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1/4 lb. crumbled Mexican chorizo, cooked, drained
• 2 Tbsp. KRAFT Real Mayo Mayonnaise
• 15 RITZ Crackers, crushed
• 1 cup red salsa, warmed

1. Heat oven to 375 degrees F.
2. Make cut in one long side of each chicken breast, being careful to not cut through to opposite side.
3. Top ham with chiles, cheese and chorizo; roll up, starting at one short end of ham slice.
4. Insert 1 ham roll into pocket of each chicken breast.
5. Brush chicken with mayo; top with cracker crumbs.
6. Pour salsa into 13x9-inch baking dish; top with chicken.
7. Bake 20 to 25 min.
8. or until chicken is done (165F).

chicken breasts, ham, poblano chile, mozzarella cheese, chorizo, mayonnaise, crackers, red salsa

Taken from www.kraftrecipes.com/recipes/chorizo-poblano-stuffed-chicken-breast-115068.aspx (may not work)