Turn up the heat at your dinner table with grilled, stuffed chicken breasts filled with a mixture of jalapeno peppers and two types of cheese.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
268 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 2
Place jalapeno peppers on a microwave-safe plate. Microwave on high power until soft but still plump, 1 to 2 minutes. Remove and discard seeds. Dice peppers.
Step 3
Mix diced peppers, Monterey Jack cheese, onion, cream cheese, garlic, and cumin together in a bowl.
Step 4
Make a pocket in each chicken breast, being careful not to cut through the sides or bottom, as follows: Make a vertical slice in the top center of each breast, starting about 1/2 inch in from each edge. Starting inside the vertical slit, cut horizontally into the chicken breast in both directions; this should leave you with a nice pocket.
Step 5
Press 1/4 of the pepper-cheese mixture into each breast. Close and secure with toothpicks. Spray chicken breasts with cooking spray and season with salt.
Step 6
Place chicken on the preheated grill with toothpicks facing upwards. Grill for 12 minutes, then turn and cook until no longer pink in the center and the juices run clear, 3 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks before serving.
Ingredients
salt to taste
2 ounces cream cheese, softened
2 cloves garlic, crushed
4 (5 ounce) skinless, boneless chicken breast halves
