Spicy Grilled Stuffed Chicken Breast Sandwich

Chicken breast stuffed with slices of avocado, jalapeno pepper, and Monterey Jack cheese, served on a bun with toppings of your choice. I like mayo and tomato.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 649 Calories

Ingredients

• ¼ cup olive oil
• 4 skinless, boneless chicken breast halves
• ½ lime, juiced
• 1 pinch sea salt
• 4 kaiser rolls, split
• 1 avocado - peeled, pitted, and sliced
• 8 thin slices Monterey Jack cheese
• 1 jalapeno pepper, seeded and sliced
• 1 tablespoon spicy mesquite-flavored seasoning
• 1 cup chipotle barbeque sauce

Recipe Instructions

Step 1

Preheat an outdoor grill for high heat, and lightly oil the grate.

Step 2

Slice a small pocket into each chicken breast with a sharp knife. Layer cheese slices, avocado slices, and sliced jalapeno inside the chicken pockets. Pinch chicken breasts closed and secure with toothpicks or skewers; place chicken into a casserole dish.

Step 3

Whisk olive oil, lime juice, mesquite seasoning, and salt together in a bowl; drizzle half of the mixture over chicken breasts. Turn chicken breasts over and drizzle with remaining olive oil mixture; cover and refrigerate for 30 minutes.

Step 4

Place chicken breasts on preheated grill and cook for 7 minutes; turn chicken over and brush with BBQ sauce on the cooked side. Continue grilling for about 5 minutes; turn chicken over and apply BBQ sauce to the second cooked side. Cook chicken until no longer pink in the center and the juices run clear, about 2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 5

Serve each chicken breast on a Kaiser roll.