For this chicken recipe, the chicken needs to be larger than a skimpy 4-ounce chicken breast half. Select big chicken breast halves that are 5 to 6 ounces each. That way they’ll be just big enough to butterfly and stuff. And you won’t have to be concerned about the stuffing falling out when they’re baked.

Crispy Fried Mexican Chicken Bundles

Makes 6 servings

INGREDIENTS:

4 ounces cream cheese, softened
2 tablespoons chopped canned green chiles
1 tablespoon taco seasoning mix
6 (5- to 6-ounce) boneless skinless 
chicken breast halves
Vegetable oil for frying
11/4 cups plain cornmeal
1 teaspoon ground cumin
1/4 cup taco seasoning mix
1 teaspoon salt
2 large Eggland's Best eggs, beaten
2 tablespoons whole milk
3/4 cup fresh tomato salsa

STEPS:

In a small bowl, combine cream cheese, chiles, and 1 tablespoon taco seasoning mix.

Cover and refrigerate for about 30 minutes or until chilled.

To butterfly the chicken breast halves, use a sharp knife to cut horizontally through each breast half without cutting all the way through. Open up the cut sides, like a book, and flatten the chicken with your hands.  You’ll have 2 attached equal-size pieces that look sort of like a butterfly.

In a resealable plastic bag, place one butterflied chicken breast half.

Using a meat mallet or a heavy rolling pin, pound the meat to about ¼-inch thickness. (Chicken flattens easily so be careful not to tear the chicken or flatten too thin.)

Remove chicken breast from plastic bag. Repeat with remaining chicken breast halves.

Place 1 heaping tablespoon chilled cream cheese mixture on the narrow end of a butterflied and pounded chicken breast.

Roll chicken breast up like a jelly-roll. Secure with wooden picks or silicone food wraps. Repeat with remaining butterflied chicken and filling. Set aside.

In a large skillet, pour vegetable oil to a depth of one inch. Heat oil to 350°.

In a shallow bowl, combine cornmeal, cumin, ¼ cup taco seasoning mix, and salt. In another shallow bowl, combine eggs and milk.

Dip chicken in cornmeal mixture, coating well, then in egg mixture, then again in cornmeal mixture.

Fry chicken in hot oil for 8 to 10 minutes, turning once, until chicken is done.

Transfer chicken to wire racks to drain.

Serve hot with fresh tomato salsa.

Enjoy!