Taquito-Stuffed Chicken Breasts with Peach Salsa Glaze
by Janet G.
8 skinless, boneless chicken breasts, pounded thin
1 package (22.5 oz) José Olé® Chicken and Cheese Taquitos
2 cups salsa
1/2 cup peach preserves
Preheat oven to 350˚F.
Prepare Taquitos according to package directions for microwave heating. Finely chop Taquitos. Evenly divide chopped Taquitos among chicken breasts. Roll up chicken breasts and secure with toothpicks. Place stuffed chicken breasts in a greased 13x9" baking dish. In a medium-size bowl, combine salsa and peach preserves. Pour sauce over chicken. Bake uncovered 30-40 minutes.
Serves 8.
1 package (22.5 oz) José Olé® Chicken and Cheese Taquitos
2 cups salsa
1/2 cup peach preserves
Preheat oven to 350˚F.
Prepare Taquitos according to package directions for microwave heating. Finely chop Taquitos. Evenly divide chopped Taquitos among chicken breasts. Roll up chicken breasts and secure with toothpicks. Place stuffed chicken breasts in a greased 13x9" baking dish. In a medium-size bowl, combine salsa and peach preserves. Pour sauce over chicken. Bake uncovered 30-40 minutes.
Serves 8.