Set oven to broil.

Place Jalapenos on a small baking pan and broil for a few minutes, turning peppers over and broiling until blackened on all sides.

Lower oven temperture to 375 degrees

Remove Jalapenos and place in a ziploc bag to steam and release their skin.

After approxiametly 10 minutes remove pepper and test to see if you can easily peel of skin.

After removing peppers skin, cut off stem and cut Jalapeno down lengthwise dividing it into two pieces.

Meanwhile, place chicken breasts between two pieces of wax paper or in a ziploc bag and pound to flatten.

Use a meat mallet or a heavy pan to pound until chicken is 1/2" thick.

Season chicken on both sides with salt and pepper.

Line each chicken breast with sprinkling of goat cheese, dividing the goat cheese evenly among chicken breasts and leaving a 1" boarder around perimeter of chicken.

Then lay a two pieces or half Jalapeño in center of chicken breast.

Roll up breast and secure roll by inserting a toothpick through chicken breast.

Place chicken breasts on a broiler pan or a baking sheet lined with a wire rack.

Bake for 35-40 minutes, depending on the thickness of your chicken.

Remove from oven.

In small saucepan add all ingredients bring to a boil and cover, reduce heat to simmer and cook for 12-15 minutes or until the fruit has broken down and has turned into a paste.

You can process paste in blender to get smoother consistency or serve a more chunky consistency.

Serve Compote spread on top of chicken breast and any extra on the side to enjoy.