Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Preheat an outdoor grill for medium heat and lightly oil the grate.
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.
Mix diced peppers, Monterey Jack cheese, onion, cream cheese, garlic, and cumin together in a bowl.
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.
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.
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.
Cook's Notes:
I find it easiest to cut the chicken pockets when the chicken is slightly frozen in the center.
Instead of grilling, you can coat the stuffed chicken breasts with bread crumbs and bake in a preheated 350 degree F (175 degree C) oven for 35 to 40 minutes.
Nutrition Facts (per serving)
268
Calories
13g
Fat
3g
Carbs
34g
Protein
