Chicken Rolls with Manchego & Peppers

Our kitchen feels small. Smaller than I remembered. I guess it is small, but I still like it. Nate & Carrie's kitchen was big. Like, really big. Cooking in there the past week was great (thanks guys). Now that they're back from their honeymoon & we're back in California things have snapped back to reality. Back to the tiny kitchen. With rainbows (thanks to a couple of crystals in my stocking.)

Chicken Rolls with Manchego & Peppers, for 2
2 boneless skinless chicken breasts, pounded flat
1/2 red bell pepper (or 2 very small peppers)
1/2 yellow bell pepper (or 2 very small peppers)
3/4 c. - 1 c. grated Manchego cheese
1 yellow onion
1 tbsp. olive oil
salt to taste
pepper to taste
1/2 tsp. cumin
1/4 tsp. cilantro

Wrap the chicken in saran wrap & pound it flat with the back of a skillet or mallet if you have it. Once flat, slice in half. You should have 4 smallish, flat strips of chicken. Set the chicken aside.

Heat a glug of olive oil in an oven safe skillet. Slice the onions & peppers in strips. Toss in the oil, add the salt, pepper, cumin & cilantro & sauté until soft & golden. Set aside.

Salt & pepper each chicken strip, then sprinkle with cheese & a few strips of pepper & onions. Roll up (like a burrito) & secure with toothpicks.

Turn the oven up to 400 & re-heat the skillet with a bit more oil. Brown the chicken rolls all over, about 5 - 7 minutes then pop in the oven until cooked through, about 15 minutes. If you have any cheese left over, sprinkle it over the top & serve with a green salad.