Pepperjack Chicken
  • Servings: 6
  • 6 boneless skinless chicken breast
  • 6 slices pepperjack cheese
  • 3 tbsp flour
  • 1/2 tsp pepper
  • 2 tbsp butter
  • 3/4 cup chicken broth
  • 1/2 tsp dried oregano
  1. Flatten chicken to 1/4-in, thickness. Place a cheese slice on each; roll up jelly-roll style. In a shallow bowl, combine flour and pepper; add chicken and roll to coat. In a skillet over medium heat, cook chicken in butter until browned, about 10 minutes, turning frequently. Add broth and oregano; bring to a boil. Reduce heat; simmer for 12-14 minutes or until chicken juices run clear.