Janie, I wouldn't be a bit surprised if it worked just as well with chicken.

What I'd do is take too breasts pieces. Remove the tenderloins and pound the breasts slightly to even their thickness as much as possible. Then stack them like the tenderloins, tie into a small roast, and continue as with the pork. Just watch your cooking times. You don't want them overdone and dried out.

Ill have to give it a try. Always have chicken in the freezer.

I've been thinking about this, Janie. Scratch the idea of two breasts.

Instead, pound a single breast thin. Spread with the shallot/pepper mixture and roll up, tucking in the edges. In short, chicken roulade, with the shallot pepper mix as your filling.

Tie each roll with kitchen twine. Sear quickly over high heat, browning all sides.

Arrange in a baking dish. Brush with the peach salsa. Bake at 350 for, oh, I would guess, 15-20 minutes (more or less as necessary).

I would serve them on a bed of mixed white/wild rice, I reckon.

KYH & Janie,

I hope ya' all do not mind me butting in, but since I did have this, I think the idea of having chicken done this way is absolutely splendid! I believe it'd be terrific tasting! Wish I'd thought of it myself:)

Just my 2 cents worth, Cathy

Hey, Janie,

Let's tell Cathy we do mind, just to see what happens.