BONELESS BREAST OF QUAIL

On the griddle: Place a slice of fresh or canned jalapeno pepper on one side of boneless breast. Fold over and secure with a toothpick. Season with garlic salt and coarse-ground black pepper. (Other suggestions: seasoned salt, paprika, fajita seasoning, cajun spices). Place on hot, buttered griddle, put weight* on top, and cook until golden and done through.