Jalapeno and Cheese Stuffed Chicken Breast

1. Let the chicken breast thaw and place inside a sturdy Ziploc bag. Use a meat tenderizer or a hammer and flatten out the chicken to about the size of your palm. 2. Take the elongated flattened breast and put the filling lengthwise, so each layer of the roll will have some filling. Take a wedge of cream cheese (like Laughing Cow), crumbling it from one end to another. 3. Dice the jalapeno, don't put in any seeds, unless you like it really hot. 4. Roll the chicken from one end to another. Secure the sides with toothpicks to make sure that the cheese does not spill out. 5. Season the outside with a dash of olive oil, seasoning and pepper. 6. Pre-heat oven to 350 °F (175 °C). Lightly grease or spray a baking sheet. Pop in the oven for 40 minutes, or until the inside is nice and done.