Chicken breasts are filled with a mixture of cream cheese, cheddar cheese, and jalapeno pepper. It's served with jalapeno jelly for dipping.
Ingredients:
4 skinless, boneless chicken breast halves
8 oz. cream cheese
1/4 cup grated cheddar cheese
1 jalapeno pepper, seeded
Salt and pepper
4 eggroll wrappers
Jalapeno pepper jelly
Olive oil
Method
In food processor, mix cream cheese, cheddar, and jalapeno until smooth. Butterfly breasts and pound thin. Spread 1/4 of cheese mixture down center of each breast. Roll up, folding ends in. Secure with tooth picks. Saute on medium-low heat in nonstick pan using a little olive oil. After juices run clear, remove from pan and roll up in egg roll wrappers. Cook in a little more oil until crunchy. Serve with jalapeno jelly on the side for dipping.
