Simple Meal Monday

After yesterday's disaster, I was a bit hesitant to go back into the kitchen., but they don't say to "get back on the horse" for nothing. I decided to go with something simple that required very little effort. I made chicken two ways. "What's that?" you say. Well, I made chicken two different ways: chicken stuffed with jalapenos and chicken cordon bleu. Neither of these were elaborate nor were they difficult to make. I kind of made it up as I went along, and next time I'll use some herbs to kick it up a little. For now, enjoy the simplicity that is chicken two-ways.

Chicken Two-Ways
Recipe by me (and every other cook who's ever not really felt like being in the kitchen)

6 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
6 jalapenos, seeded
3 oz cream cheese
6 thin slices of ham
3 oz shredded gruyere cheese (or swiss or provolone)
1/4 cup bread crumbs
6 Tbl butter melted

1. Preheat oven to 350F. Stuff the jalapenos with 1 oz of cream cheese. Place one jalapeno in the center of three of the chicken breasts. Roll up and secure with toothpicks. Place two slices of ham in each of the remaining breasts and top with the shredded cheese. Roll up and secure with toothpicks.
2. Place the rolls in two different baking dishes. Sprinkle bread crumbs over the top of the rolls and pour the melted butter over the top.
3. Cook for 30-40 minutes or until juices run clear. Serve with rice or pasta.