Garden Fresh Chicken Fajita Roll-Ups

Every now and again a mistake can yield the most wonderful results!  This is a great example!  I made this 2 ways, and both are wonderful in their own right!  I will post the totally different version next!  Tell which one you like better!!!!!

We almost always have Seafood Saturday Night, we try to eat local fresh seafood every Saturday, but BAM, 4 o'clock and my hubs says he wants a Fiesta! Ummmm...okay...think fast...so there was no time to marinade for the roll-ups I was concocting in my head, so I did them without!  The freshness of the flavors is wonderful!

What you need...

2-3 chicken breasts or boneless/skinless thighs
1/2 red bell pepper, sliced into thin sticks
1/2 cup sliced mushrooms
1/4 cup sliced jalapeños
1/4 cup chopped fresh cilantro
1/2 cup sliced red onion
your favorite salsa
1/4 cup mozarrella cheese

Preheat oven to 400F.  Place chicken on a large piece of plastic food wrap.  Gently slice cuts into the chicken at an angle making a V, taking care not to cut all the way through.  Open the chicken out, spreading it open (see photos).  Cover with plastic wrap and use a kitchen mallet / meat tenderizer to pound the meat out as thin as you can, about 1/2 inch thickness.  Divide onion, mushroom, peppers and cilantro between the breasts.  Carefully roll the breast up and secure with several toothpicks.  Repeat for additional breasts.  Place into a lightly greased baking dish and drizzle with olive oil.  Roast for 30 minutes.  Remove, slice into pinwheels and top with cheese and/or salsa.