It’s one of those weeks. My vacuum is broken, and my house is in desperate need of a suction. My husband is missing in action for the next few days with work and, wouldn’t you know, Nicholas is home sick with a fever that won’t seem to go away. We’re expecting a delivery of new bedroom furniture for the boys rooms, but as it stands now, their accommodations are such a disaster that I can barely step foot in them, let alone move heavy furniture around.
I’m starting to feel that all too familiar caress of the “I must have a “Calgon take me away” bath and a large glass of wine IMMEDIATELY” syndrome. When you’re alone in the house with three boys, though, bathes and wine aren’t always an option. Step in choice number two. Which, I might add, ranks right up there with hot water and wine.
I cook up something amazing. A dish that’s both delectable and tummy pleasing; mind calming and sheer comfort food all rolled into one. For me, that’s stuffed chicken. It can be stuffed with just about anything anyone wants to throw in and I’m ready to take it on just so long as one of the accouterments is cheese. Lots of cheese.
This little creation lives up to it’s purpose. With the addition of both cream cheese and jalapeno jack, it’s loaded with everything an overworked mom needs to replenish her sanity for another day on the job. Heck, just looking at that picture and seeing the cheese oozing out of the chicken makes my blood pressure drop a notch.
Grab a large glass of wine and let’s do this.
Start out by grabbing a few thawed chicken breasts and pounding them down to about 1/4″ thick. Seriously, if the wine doesn’t help, the pounding most definitely will. Smack that chicken; give it all ya got.
Now you’ll want to mix a few ingredients together including your cream cheese, a little salsa verde and a couple other goodies that will make the whole dish sing.
Spin it all together into one glorious concoction and then spoon a bit of the goodness onto your chicken breasts. Follow it up with a little spinach and cheese.
Roll the whole symphony of flavors up and dip it into a bowl of crushed tortillas.
Pop those beautiful chicken rolls into a baking dish and cook them up covered until baked through.
Pull them out, serve em up, and with each gratifying bite, feel your sanity gradually restored.
Mexi-chicken roll ups, take me away.
Mexi-Chicken Roll Ups
Total Time: 1 Hour
4 Oz Cream Cheese
1/2 Cup Salsa Verde
1 Small Bunch Cilantro, Chopped
1 tsp Cumin
1/2 tsp Garlic Powder
6 Chicken Breasts
3 Oz Fresh Spinach
3 Oz Pepper Jack Cheese, Shredded
6 Oz Tortilla Chips, Crushed
Flatten out the chicken breasts to about 1/4" thickness.
Blend together the cream cheese, salsa, cilantro, cumin and garlic powder to form a sauce.
Spread spoonful of sauce across each breast. Top with spinach leaves and then cheese.
Roll closed and cover in crushed tortilla chips.
Bake at 350 covered for 30 to 35 minutes or until chicken is cooked through.