They'll be glad to hear Chicken for Dinner, Again!!!
The Ingredients & Instructions:
Ingredients
- 5 tbsp. COOKING OIL, divided
- 1 cup diced RED BELL PEPPER
- 1 cup diced GREEN BELL PEPPER
- 1 cup diced YELLOW BELL PEPPER
- 1 cup diced ONION
- 3 tsp. KOSHER SALT, divided
- 1 tsp. BLACK PEPPER
- 4 oz CREAM CHEESE
- ½ cup shredded CHEDDAR CHEESE
- ½ cup shredded PEPPER JACK CHEESE
- 3 boneless, SKINLESS CHICKEN BREASTS
- 2 tsp. CHILI POWDER
- 2 tsp. CUMIN
- 2 tsp. GARLIC POWDER
Instructions
- Heat 2 tbsps. of OIL in a pan over high heat. Season the PEPPERS and ONIONS with 1 tsp SALT, and the BLACK PEPPER and cook until soft and slightly caramelized.
- Transfer the cooked VEGETABLES to a bowl. In the same bowl, mix in the CREAM CHEESE, CHEDDAR CHEESE, and PEPPER JACK CHEESE and set aside.
- Slice a pocket in the CHICKEN horizontally.
- Season the CHICKEN with the remaining SALT, CHILI POWDER, CUMIN, and GARLIC POWDER
- Fill each pocket with a heaping spoonful of the VEGETABLE MIXTURE.
- Heat the remaining OIL in a pan over medium heat. Cook the STUFFED CHICKEN for five minutes on each side, until CHEESE is melted, and CHICKEN is cooked through.
ENJOY!
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