Here you go, Damp! If I were to make this again, I'd add some salsa into the cream cheese to give it some extra bite. (I don't remember where I got this recipe so if it's some one here I'm sorry I can't give you credit!)
Pretzel Chicken with Fruit Sauce
4 boneless skinless chicken breast halves
½ block cream cheese, softened (I used 1/3 less fat)
½ c fruit jam (strawberry, apricot, peach, marmalade, etc) (I used a great orange-pineapple jam made locally)
2 c pretzels, crushed
Sauce:
1 c fruit jam (same flavor as above)
1 c picante sauce or salsa, smooth style
Cilantro or parsley for garnish
Preheat oven to 350.
Flatten chicken breasts with a mallet to ¼” thickness. Spread softened cream cheese over one side of breast. Starting at one end, roll chicken breast, with cheese inside, in a jellyroll fashion. Secure with a toothpick. Melt ½ c jam in microwave until thinned. Dip rolled breasts in jam, coating well on all sides. Roll jam-coated breasts in pretzel crumbs and place in a baking pan, seam side down. Bake 25-30 minutes or until chicken is just done, but juicy in the middle, with a crispy crust.
For sauce, combine 1 c jam and picante sauce/salsa in a saucepan over medium heat. Cook mixture until reduced and slightly thickened.
To serve, place one breast over bed of rice and spoon sauce over top. Garnish with cilantro or parsley.