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El Paso Chicken

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      Title: EL PASO CHICKEN
 Categories: Chicken, Rice, Cheese, Casseroles, Mexican
      Yield: 1 Servings
 
     16 oz Salsa; Old El Paso chunky
      3 oz Cream cheese; softened
     10 oz Enchilada sauce; Las Palmas
      4    Chicken breast halves;
           - boneless
  2 1/4 c  Rice; instant
 
  Measure 1/2 cup salsa and drain. Beat together with cream cheese and
  set aside. In a 11x7" baking dish, combine remaining salsa and
  enchilada sauce; reserve 1/2 cup sauce. Stir in the rice and set
  aside. Pound the chicken breast halves to about 1/2 inch thickness.
  Spoon 1/4 of the cream cheese mix into the center of a chicken breast
  half. Roll up and place seem side down on rice. Repeat with all the
  breast halves. Pour reserved sauce over chicken. Bake in a preheated
  350~ oven for 45-60 minutes or until chicken is done.
 
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