If you have a food processor, puree the whole can of jalapenos with the juices. Process until all the large chunks are almost gone.

Add the cream cheese by slicing the bar down the middle lengthwise and then again width-wise so that you have cubes. Add in pepper, dill, thyme and salt to taste. I find that the dill and thyme cut back some of the heat from the peppers. Process until everything is mixed together.

If you don't have a food processor... improvise like I do. I use a coffee grinder... and it works really well, but you gotta do it over a bowl as the juices will overflow. Once the jalapenos are ground ;-) pour them into the bowl. Do the cream cheese the same as you would if you had a food processor.

Now... get out the beaters and mix until everything is mixed together and there are no lumps of just cream cheese.

Put the cream cheese mixture in the fridge while you prepare the chicken. Cut all excess fat from chicken. Using a meat tenderizer, beat the chicken until flattened and a little pulpy.

Place the chicken in a casserole dish (I use a Pyrex 2 quart dish) smooth side down. Remove cream cheese mixture from fridge and smooth a little onto each chicken breast just covering it.

Now roll the chicken up and spoon the rest of the cream cheese mixture over the chicken breasts making sure to cover them completely with the mixture. Loosely tent some foil over the casserole dish and place in the oven and bake for 45 minutes.

While the chicken is cooking, cook the rice according to package directions.

Or, to microwave the rice, do three 5 minute cycles making sure to stir the rice each time. After the third cycle, put the rice back in for another 3 minutes, stir and then let it sit in the microwave until the chicken is done.

Once the chicken is done, serve by plating rice. Place the chicken on the rice and spoon the cream cheese mixture (which is now gravy) over the chicken. This is sooo yummy!!!

Submitted by: Nikki