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

Preparation
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.