Cheesy Tex-Mex Stuffed Chicken
- 5 mins
- 30 mins
2 scallions (thinly sliced)
2 seeded jalepeños (thinly sliced)
1 1/4 c. coriander
1 tablespoon lime zest
4ox. Montery Jack cheese (coarsely grated)
- 3 tbsp. olive oil
- Salt & Pepper
- 3 tbs. lime juice
- 2 bell peppers (thinly sliced)
- 1/2 red onion - small (thinly sliced)
- 5 c. torn romaine lettuce
Step 1Heat oven to 450°F. In bowl, combine scallions and seeded jalapeños, 1/4 cup cilantro (chopped) and lime zest, then toss with Monterey Jack cheese.
Step 2Insert knife into thickest part of each of boneless, skinless chicken breasts and move back and forth to create 2 1/2-inch pocket that is as wide as possible without going through. Stuff chicken with cheese mixture.
Step 3Heat 2 tablespoons olive oil in large skillet on medium. Season chicken with salt and pepper and cook until golden brown on 1 side, 3 to 4 minutes. Turn chicken over and roast until cooked through, 10 to 12 minutes.
Step 4Meanwhile, in large bowl, whisk together lime juice, 1 tablespoon olive oil and 1/2 teaspoon salt. Add bell peppers and red onion and let sit 10 minutes, tossing occasionally. Toss with romaine lettuce and 1 cup fresh cilantro. Serve with chicken and lime wedges.
sold per 500g steaks cuts from either chuck, oyster or blade Ideal for stews and casseroles
100 day grain fed South Australian Beef Locally and ethically farmed Sold individually Minimum weight 900g