In honor of Cinco de Mayo and a BBQ with some new friends, I decided to come up with a grillable dish that had a little zest. We were fans, I hope you are too!
2 Chicken breasts
4 TBSP cream cheese (low fat works great)
1 roasted or canned jalapeño diced into strips (keep most the seeds)
4-5 TBSP olive oil
1 TBSP Taco Seasoning
Pound chicken breasts until fairly thin (about 2/3 inch) and with a fillet knife cut a pocket down the middle horizontally.
In a food processor combine the cream cheese and the jalapeño and blend until there are fine chunks of jalapeño in the mix. You may mix a dash of the taco seasoning if you desire as well, we did.
Stuff the cream cheese mixture in the chicken breast. tuck the top layer of the chicken breast over the bottom and secure with a toothpick.
Combine the olive oil and the taco seasoning. Pour over the chicken breast and let marinade for at least 20 minutes.
Grill on medium heat for about 10 minutes on the first side and about 8 on the other.