Stuffed Chicken with salad
A quick meal and the leftovers are great for lunch the next day.
- 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
- 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
Preheat oven to 450 degrees
Combine in a bowl scallions, jalapeno, cilantro, lime zest and cheese. Mix well.
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.
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.
For the salad:
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.
Serve with chicken and lime wedges. ENJOY!
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