this recipe was awesome! so far i've made the following alterations, i omitted the italian dressing since we don't care for it as a marinade and left the chicken as is, i pounded it to 1/4" thickness. i took whole fresh jalapenos and cut the tops off and de-seeded them,heated them in a skillet for about 5 minutes, filled them with mexican taco cheese instead of cream cheese since we can't get past anything with cream cheese in it besides bagels and cheesecake lol. i took the remainder of the shredded cheese and sprinkled it on the chicken put the jalapeno inside and rolled it up and put thick cut (all i had) peppered bacon around it and pinned it closed with toothpicks. i pan seared it until the bacon was almost all the way cooked and then baked in the oven at 350 degrees for 30 minutes. pan searing it first made the bacon crispy and just right, plus it stayed on the chicken after i took the toothpicks out! putting in the oven for the remainder made the chicken perfectly moist and juicy. yes, as some other reviewers said the jalapeno is crunchy even after baking, put i think the contrast in texture is part of what makes it really great! i will certainly make this again, even my normally picky partner who hates spicy food called this "gourment cooking" served with fresh green beans pan fried with garlic,red onions,bacon and olive oil.

Reviewed On: Sep. 8, 2009