El Paso Chicken

16 oz salsa; chunky
3 oz cream cheese; softened
10 oz enchilada sauce
4 chicken breast halves; boneless
2 1/4 cup rice; instant

Measure 1/2 cup salsa and drain. Beat together with cream cheese and set aside. In a 11x7 inch 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 350F oven for 45-60 minutes or until chicken is done.

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