Pepper Jack Chicken

• butter-flavored cooking spray
• 1 cup frozen vegetables (if you can get onion, peppers, celery and parsley, that works well)
• 1 teaspoon minced garlic
• 2 13 cups water
• 1 (6 ounce) boxlong grain wild rice
• 1 small tomatoes, chopped
• 1 (4 ounce) can diced green chilies
• 12 boneless skinless chicken breasts
• 1 large jalapeno pepper, minced
• 1 (8 ounce) package monterey jack cheese, shredded
• 2 cups sour cream
• 1 tablespoon ranch salad dressing
• 14-12 cup chopped fresh cilantro
• 2 tablespoons milk
• 1 12 cups salsa

1. Preheat oven to 350 degrees.
2. Spray 9 X 13 inch baking dish with butter-flavored cooking spray.
3. Spray a large skillet with butter flavored cooking spray.
4. Saute vegetables 3-5 minutes or until onion is clear.
5. Add garlic and saute 1 minute.
6. Transfer to a small bowl.
7. Add water to skillet; bring to a boil.
8. Cook rice according to package directions.
9. Add sauteed vegetables, tomato and green chilies.
10. Flatten each chicken breast to 1/4-inch thickness.
11. Top each with 1/3 cup rice mixture.
12. Fold sides of chicken over rice.
13. Roll up and secure with toothpicks.
14. Bake 35-40 minutes Remove from oven.
15. Sprinkle with jalapeno and cheese.
16. Bake 3 minutes longer or until cheese is melted.
17. Combine sour cream, salad dressing, cilantro and milk in a small bowl.
18. Serve chicken with 3 Tbsp sauce and salsa.

butter, frozen vegetables, garlic, water, boxlong grain wild rice, tomatoes, green chilies, chicken breasts, jalapeno pepper, cheese, sour cream, ranch salad dressing, fresh cilantro, milk, salsa

Taken from www.food.com/recipe/pepper-jack-chicken-44527 (may not work)