Flattened chicken breasts with a crunchy coating hold a delicious cheesy filling.

• 1 8-ounce container chives-and-onion cream cheese spread
• ¾ teaspoon garlic powder
• ⅓ cup drained pickled Jalapeño slices
• ½ cup canned whole kernel corn, drained
• 1 cup tortilla chips, coarsely broken
• ¾ teaspoon chili powder
• 4 boneless skinless chicken breasts (about 1¼ pound)
• 2 tablespoons unsalted or butter, melted
• ½ to ¾ cup buttermilk
• 3 tablespoons honey
• 1 cup shredded Mexican cheese blend (4 ounces)
• 1⅔ cups salsa
• ⅔ cup sour cream

1. Heat oven to 350°F. In medium bowl, stir together cream cheese, garlic powder, Jalapeños and corn; set aside.
2. Place broken taco shells in resealable food-storage plastic bag; seal bag. Crush taco shells with rolling pin until coarsely ground. (Or, place broken taco shells in food processor bowl with metal blade; process until coarsely ground.) Pour crumbs into shallow dish; stir in chili powder.
3. Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about ¼ inch thick. Spread butter over one side of each chicken breast.
4. Place about ⅓ cup cream cheese mixture on center of buttered side of each chicken breast; roll up chicken. Pour buttermilk into shallow dish. Dip chicken rolls in buttermilk, then coat with crumb mixture. Insert toothpick to secure. Place in ungreased 8-inch square (2-quart) glass baking dish. Drizzle with honey.
5. Bake 35 to 45 minutes or until chicken is no longer pink in center. Sprinkle with Mexican cheese blend; bake 4 to 5 minutes longer until cheese is melted. Serve with salsa and sour cream.

Makes: 4 servings