Salsa'd Garlic Chicken Rolls 7 cups water 6 (4-5 oz.) boneless skinless chicken breast halves 1 Tbs. olive oil 6 cloves garlic, minced 2 Tbs. red pepper, minced 2 Tbs. sweet onion (such as Vidalia), minced 3/4 cup ricotta cheese 6 Tbs. shredded Monterey jack cheese 10 oz. can Ro-Tel diced tomatoes and green chilies 1 serrano pepper, minced 1 Tbs. fresh chopped cilantro 1 tsp. fresh lime juice
Bring water to boil. In meantime, pound chicken breasts to flatten and place each flattened piece on a square of plastic wrap. Heat olive oil in pan and saute garlic, red pepper and onion for 2 minutes. Remove from heat and mix with ricotta and Jack cheeses. Divide mixture equally among the 6 chicken pieces, placing filling down center of each piece. Roll the chicken tightly forming a casing around the filling, tying ends of wrap to form a packet. When water is boiling, drop in chicken packets and simmer for 12 minutes. Remove packets from water with tongs and let stand until cool enough to remove wrapping. Mix together Ro-Tel, Serrano pepper, cilantro and lime juice to form salsa. Place unwrapped chicken rolls on serving plate and top with salsa.
Notes: You can jazz up the presentation by placing the salsa'd chicken rolls on a colorful platter lined with lettuce leaves and then place tortilla chips around the edge.