Stuffed Chicken Breasts with salad

Name: Stuffed Chicken Breasts with salad
Cuisine: American
Ingredients: Chicken:; 4 boneless, skinless chicken breasts; 2 scallions thinly sliced; 2 jalapenos, seeded and finely chopped; 1/4 cup cilantro, chopped; 1 tsp lime zest; 4 oz Colby Monterey jack cheese, grated; 2 tbls Olive oil; to taste Salt and pepper; Salad:; 3 tbls lime juice; 1 tbls Olive oil; 1/2 tsp salt; 2 Bell peppers, thinly sliced; 1/2 red onion, thinly sliced; 4 c mixed greens; 1 cup cilantro; Lime wedges

Angie @Rekcah

Monroe, Washington

A quick meal and the leftovers are great for lunch the next day.

Angie @Rekcah

Monroe, Washington

A quick meal and the leftovers are great for lunch the next day.

Saved

Ingredients

Chicken:
4boneless, skinless chicken breasts
2scallions thinly sliced
2jalapenos, seeded and finely chopped
1/4 cupcilantro, chopped
1 tsplime zest
4 ozColby Monterey jack cheese, grated
2 tblsOlive oil
to tasteSalt and pepper
Salad:
3 tblslime juice
1 tblsOlive oil
1/2 tspsalt
2Bell peppers, thinly sliced
1/2red onion, thinly sliced
4 cmixed greens
1 cupcilantro
Lime wedges

Saved

Steps

1

Preheat oven to 450 degrees
2

Combine in a bowl scallions, jalapeno, cilantro, lime zest and cheese. Mix well.
3

Insert a knife into thickest part of each breast and make a pocket about 2 1/2 inches as wide as you can without cutting through. Stuff with cheese mixture.
4

Heat 2 tbls olive oil in a large oven safe skillet on medium heat. Season chicken with salt and pepper and cook until golfrn brown on 1 side, about 3-4 minutes. Turn chicken over and roast until cooked through, about 10-12 minutes.
5

For the salad:
6

In a large bowl, whisk lime juice, olive oil and salt. Add the peppers and red onion and let it sit for 10 minutes, tossing occasionally. Toss with greens and 1 cup cilantro.
7

Serve with chicken and lime wedges. ENJOY!