4 oz can diced jalapenos
boneless, skinless chicken breasts
8 oz package cream cheese
cup of rice (jasmine preferred)
Dash of salt
Preheat the oven to 350 degrees. If you have a food processor, puree the whole can of jalapenos with the juices. Process until all the large chunks are almost gone. Add the cream cheese by slicing the bar down the middle lengthwise and then again widthwise so that you have cubes. Add in pepper, dill, thyme and salt to taste. I find that the dill and thyme cut back some of the heat from the jalapenos. Process until everything is mixed together. Beat everything until mixed together and there are no lumps of cream cheese. Put the cream cheese mixture in the fridge while you prepare the chicken. Cut all excess fat from chicken. Using a meat tenderizer, beat the chicken until flattened and a little pulpy. Place the chicken in a casserole dish smooth side down. Remove cream cheese mixture from fridge and smooth a little onto each chicken breast just covering it. Roll the chicken up and spoon the rest of the cream cheese mixture over the chicken breasts making sure to cover them completely with the mixture. Loosely tent some foil over the casserole dish and place in the oven and bake for 45 minutes. While the chicken is cooking, cook the rice according to package directions. Once the chicken is done, serve by plating rice. Place the chicken on the rice and spoon the cream cheese mixture (which is now gravy) over the chicken.