Southwestern-Stuffed Chicken Breasts

• 4 small boneless skinless chicken breasts (1 lb./450 g), pounded to 1/4-inch thickness
• 1 cup Cracker Barrel Shredded Tex Mex Cheese, divided
• 1/3 cup thick and chunky salsa, divided
• 1 pouch Shake'N Bake Original Coating Mix

1. Heat oven to 400F.
2. Place chicken, top-sides down, on cutting board.
3. Top each with 2 Tbsp.
4. cheese and 1 Tbsp.
5. salsa; roll up, starting at one short end of each.
6. Empty coating mix into pie plate.
7. Moisten chicken with water.
8. Add chicken, 1 roll-up at a time, to coating mix; roll to evenly coat all sides with coating mix.
9. Place, seam-sides down, in foil-lined 8-inch square baking dish.
10. Discard any remaining coating mix.
11. Bake 30 to 35 min.
12. or until chicken is done (170F), topping with remaining salsa and cheese for the last 5 min.

chicken breasts, chunky salsa

Taken from www.kraftrecipes.com/recipes/southwestern-stuffed-chicken-breasts-86356.aspx (may not work)