Recipe - El Paso Chicken

16 ounce Salsa; Old El Paso chunky
3 ounce Cream cheese; softened
10 ounce Enchilada sauce; Las Palmas
4 Chicken breast halves;
boneless
2 One fourth cup Rice; instant

Measure One half cup salsa and drain. Beat together with
cream cheese and set aside. In a 11x7" baking dish,
combine remaining salsa and enchilada sauce; reserve
One half cup sauce. Stir in the rice and set aside. Pound
the chicken breast halves to about One half inch thickness.
Spoon One fourth 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 4560 minutes or until chicken is done.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini