Texas Firecrackers

2 skinned and boned chicken breast halves

24 pepperoncini salad peppers

6 oz Monterey Jack Cheese with peppers, cut into 24 strips

12 frozen phyllo pastry sheets, thawed

½ cup butter or margarine, melted

Cook chicken in boiling water to cover 20 minutes or done; drain, cut into 2x1/2 inch pieces.

Cut tops from peppers; remove seeds. Stuff each pepper with 1 piece of chicken and 1 cheese strip.

Stack 3 phyllo sheets on a large cutting board, brushing each with melted butter. Keep remaining sheets covered with a slightly damp towel. Cut phyllo crosswise into thirds; cut in half lengthwise. Place a stuffed pepper 1 inch from short edge; roll up and twist ends of phyllo. Repeat procedure with remaining phyllo, butter and stuffed peppers. Place on baking sheets coated with cooking spray. Bake at 375 deg for 20 to 25 minutes or until golden. Yield: 2 doz appetizers. Southern Living