Stuffed PepperJack Chicken

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2 oz pepper jack cheese

2 boneless, skinless chicken breast halves

1 tsp Mexican or taco seasoning

1 TBSP vegetable oil

Cut the cheese into two 2 ¼ inch by 1 inch by ¾ inch strips. Flatten chicken to ¼ inch thickness.

Place a strip of cheese down the center of each chicken breast.

Fold the chicken over the cheese and secure with toothpicks.

Rub Mexican seasoning over the chicken.

In a large skillet, brown the chicken in oil on all sides.

Transfer to a greased 8 inch baking dish. Bake, uncovered, at 350 degrees for 25-30 minutes or until the juice runs clear.

Discard the toothpicks.

Laura Mast, housekeeper, Middlefield OH