4 boneless, skinless chicken breasts
1/4 teaspoon kosher salt
4 teaspoons lemon juice
4 tablespoons Tennessee Gourmet™ Snappy Pepper Jelly
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
8 slices Havarti or Monterey Jack cheese
2 tablespoons olive oil
Cooked pasta
1. Place breasts between two sheets of waxed paper and pound to a uniform ½-inch thickness. Season with lemon juice, salt, pepper, and garlic powder.
2. Place one slice of Havarti cheese and 1 teaspoon Tennessee Gourmet™ Snappy Pepper Jelly in middle of each breast.
3. Fold breast over to form a pocket and secure with toothpicks. Refrigerate, covered, for 1 hour. Remove from refrigerator and bring to room temperature.
4. In a medium sauté pan over medium-high heat, quickly sauté breasts in olive oil until golden; turn and brown on other side.
5. Place browned breasts in buttered casserole dish, cover with a generous layer of pepper jelly and second cheese slice. Bake, uncovered, in pre-heated 350° F. oven 10 to 15 minutes.
Courtesy of National Chicken Council.