Stuffed Chicken Breast

4 - boneless and skinless chicken breasts
1/2 16 ounce jar of The SalsaKing Pepitas y Camarones Salsa

Take each breast and lay on cutting board. With a very sharp knife held parralel to the cutting board, insert the knife into the thickest part of the breast and with a sawing motion, cut a large pocket into the breast being careful not to cut all the way through. Stuff 3 tablespoons of the salsa into the cavity and secure with toothpicks. Allow to rest in the refrigerator for at least one hour. Generously season each breast with salt and pepper. Grill over hot coals, or broil. Cook until internal temperature is 160 degrees. Remove toothpicks and serve

Alternative cooking method -- Heat pressure cooker very hot, when drops of water dance on surface. Place stuffed breasts skin side down on bottom of cooker. Cook 2 to 3 minutes, or until breasts release from pan. Turn once, cover with pressure top and cook 3 minutes on highest pressure setting. Cool quickly, remove breasts and make sauce out of pan juices using roux or cornstarch to thicken.