The chicken (2 packs for a total of 4 breasts) was just slightly on the frozen side, which made it nice to slice in half horizontally, reducing the thickness. I then used the meat mallet and pounded the breast's thinner. I added a small amount of the defrosted dip, smeared it on the rinsed chicken. I then rolled up the chicken, jelly roll style. Go slow, don't overfill, otherwise the filling would ooze out. I secured the rolls with toothpicks. The last chicken breast I left whole, split, then added the dip filling. Brush both sides of the the chicken rolls with oil, then liberally season with pepper, salt, garlic and onion powder.
These were placed on foil lined pan (with an extra spritz of oil) and bake at 400°F for 35-40 minutes
Here they are at 20 minutes and the filling is intact.
Finished baking. Remove the toothpicks (carefully) and let stand for 10-15 minutes.
A little better presentation.
Or maybe a southwest style stuffed with peppers, onions, corn and black beans served on a bed of rice.