4 boneless skinless chicken breasts
1 1/2 cups plain bread crumbs
1/2 tsp. garlic powder
salt and pepper, to taste
4-6 oz. Fontina cheese
8 PEPPADEW® peppers, or more to taste
Preheat oven to 350 degrees F. Place chicken breasts in between sheets of plastic wrap. Pound the chicken with a meat pounder or rolling pin until it’s about 1/4 of an inch thick. Lightly season chicken with salt and pepper. In a shallow bowl, mix the bread crumbs, garlic powder. Add salt and pepper to taste. In a separate small shallow bowl, pour about 5 tbs. of olive oil.
Slice 2 PEPPADEW® peppers and place them on the flattened chicken. Add 2 oz. of Fontina on top of the PEPPADEW® peppers. Gently roll the chicken while keeping the PEPPADEW® peppers and cheese tucked inside. Dip the chicken roll into the olive oil and make sure the entire breast is lightly covered. Then, dip the chicken roll into the bread crumbs and completely cover. Place the chicken roll on a lightly greased baking sheet. Repeat this process with the other 3 breasts. If you find that your chicken is coming unraveled, secure the seam with a toothpick.
Bake at 350 degrees F for 30-35 minutes or until juices run clear and chicken is thoroughly cooked.