Yield: 2 Serves
- 2 chicken breasts
- 1/8 cup canned jalapeños
- 4 olives, boneless
- 100 g cream cheese
- 2 tablespoons jalapeño vinegar
- Season chicken with salt and pepper and cook over a slightly oiled medium heat skillet
- Meanwhile, liquefy with blender or food processor the jalapeños, olives, cream cheese and jalapeño vinegar. Heat in microwave for 30 seconds and serve over chicken.