INGREDIENTS:

4 boneless, skinless chicken breasts
½ teaspoon garlic salt
½ teaspoon black pepper
4 teaspoons lemon juice
Flour
2 tablespoons unsalted butter
4 slices Havarti or Monterey Jack Cheese
½ cup Tennessee Gourmet® Snappy Pepper Jelly

DIRECTIONS:

Preheat oven to 350° F.
Sprinkle both sides of the filet with garlic salt, pepper, and ½ teaspoon lemon juice per side. Sprinkle flour on the both sides of the filets; place the filets between two sheets of waxed paper and gently pound filets to absorb the flour.
In a medium sauté pan over medium-high heat, brown each filet in butter. Place browned filets into a baking dish. Place 1 slice of cheese on one side of each filet. Fold the filet and seal with toothpicks. Spread 2 tablespoons Snappy Pepper Jelly over each filet and cover.
Bake in pre-heated over 10 to 15 minutes. If any of the cheese and jelly has escaped into the dish, re-spoon over the top of each filet.

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