Prepare the boneless chicken by first carefully butterflying each chicken breast with a sharp knife and then by pounding it flat with a meat mallet.
Place the flattened chicken breast pieces on a large cookie or baking sheet in a single layer.
Sprinkle both sides of each breast piece generously with the Lawry’s Seasoned Salt and ground Black Pepper. Cover with plastic wrap and refrigerate while preparing the filling.
In a small bowl mix the softened cream cheese, drained green chiles, and the shredded cheeses. Mix well to combine.
Gently fold the pickled jalapeno pepper slices into the mixture.
Remove the tray of chicken from the refrigerator and unwrap.
Mound the filling in the center of each butterflied chicken breast, dividing it evenly between the four chicken breasts. Spread the filling evenly over each breast with a spoon. Fold one side of each breast over the filling.
Secure the cut edge of each breast with a couple of toothpicks or a wooden skewer that has been soaked in water for about 10 minutes.
Place the filled chicken breasts on a clean baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.
Grilling the chicken on a charcoal grill. Prepare your grill as usual. Once the coal is medium hot cook the chicken until completely cooked. Check for doneness with a meat thermometer.
Once the chicken is done brush with Stubb’s® Bar-B-Que Sauce and cook each side 3 to 4 minutes.
Remove the chicken from the grill and place on a clean baking sheet or serving platter.
Immediately remove the toothpicks from each piece of chicken.
Serve with a pasta salad and grilled corn on the cob.
Makes 4 servings.