Suan's® Chicken Roulades

Split chicken breast, pound flat, and spread with Scotch Bonnet Pepper Jelly; add 3 or 4 fresh asparagus spears, grated Swiss cheese, roll together folding under ends of chicken, secure with tooth picks or skewer. Roll in seasoned bread crumbs, in hot skillet which can also be transferred to the oven, add a small amount of oil, brown all sides, ending with split side up. Bake for 20 minutes in 350° oven, serve on a bed of rice.