Fake Stuffed Rattlesnake

Using pounded boneless chicken breasts will give you a great imitation Rattlesnake!

4 - boneless skinless chicken breasts
1 - 16 oz jar The SalsaKing Pepitas y Camarones Salsa
4 - English Muffins torn into small pieces
1/2 - cup pecan pieces
1/2 - cup diced onion
2 - eggs slightly beaten

Take each chicken breast and place between two pieces of plastic wrap. Using a meat pounder, or mallet, pound each breast until about 1/4 inch thickness. Season generously with salt and pepper. Set aside. Mix remaining ingredients together in bowl. Take large piece of plastic wrap and lay out on table flat. Place two of the pounded breasts on plastic and overlap edges in center. Mound half of the stuffing mixture on edge of breasts, then roll the breasts around the stuffing mixture to form a roll of breast meat around the stuffing. Roll the plastic wrap around the breast and tie up the ends. Roll two more layers of plastic wrap around the chicken roll and securely tie ends of each layer. Repeat with other two breasts and remaining stuffing. In a large stock pot, bring at least 6 inches of water to a boil. Insert the bundles and turn the temperature down to a simmer. Cook the rolls for 10 to 12 minutes. Remove and allow to cool slightly, then cut the plastic on one end and slip out the cooked roll. Slice into 1/2 inch slices and serve with The SalsaKing Red Chile Jelly and Raspberry Salsa to dip the slices into. Tell your friends the rattlesnake came already stuffed and those crunchy pieces are the bones of its last meal. Well, okay, don't tell them that, but then again they may inquire as to what you stuffed the snake with!