Chilaquiles-Stuffed Chicken Breasts

• 2 tsp. oil
• 1/4 cup finely chopped onions
• 1 clove garlic, minced
• 3 cans (8 oz. each) tomato sauce
• 3 serrano chiles, finely chopped
• 2 Tbsp. chopped fresh cilantro
• 3 cups tortilla chips (4 oz., about 45 chips)
• 6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/2-inch thickness
• 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1. Heat oil in large skillet on medium heat.
2. Add onions and garlic; cook and stir 1 min.
3. Add tomato sauce, chiles and cilantro; stir.
4. Cook 5 min.
5. or until heated through, stirring occasionally.
6. Reserve 1/3 cup sauce.
7. Add chips to remaining sauce in skillet; stir to evenly coat with sauce.
8. Cool.
9. Place chicken breasts, top sides down, on work surface; top with tortilla chip mixture.
10. Sprinkle evenly with 1 cup cheese.
11. Roll up tightly, starting at one short end of each.
12. Place 1 stuffed chicken breast, seam side down, on center of each of 6 large sheets heavy-duty foil; wrap tightly to make packet.
13. Add to large pan of boiling water; cover.
14. Simmer on medium-low heat 18 to 20 min.
15. or until chicken is done (165F).
16. Remove packets from water.
17. Cool 5 min.
18. Cut slits in foil to release steam before carefully opening packets.
19. Transfer chicken to plate, reserving cooking juices in packets; cover chicken to keep warm.
20. Pour reserved juices from packets into saucepan.
21. Stir in reserved tomato sauce mixture; cook on medium heat 3 to 5 min.
22. or until heated through.
23. Serve over chicken; sprinkle with remaining cheese.

oil, onions, clove garlic, tomato sauce, serrano chiles, fresh cilantro, tortilla chips, chicken breasts, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/chilaquiles-stuffed-chicken-breasts-125116.aspx (may not work)