Sunday, June 7, 2009

Pepper Jack Stuffed Chicken

2 ounces pepper Jack cheese
2 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon Mexican or taco seasoning
1 tablespoon canola oil

Cut cheese into two 2-1/4-n. x 1-in. x 3/4-in. strips. Flatten chicken to 1/4-in. thickness. Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub Mexican seasoning over chicken. In a large skillet, brown chicken in oil on all sides. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink. Discard toothpicks. Yield: 2 servings.

1 comment:

Luke and Katie said...

holy cow this looks so good! can't wait to try it!