Stuffed Chicken with salad

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


  1. Chicken:
  2. 4 boneless, skinless chicken breasts
  3. 2 scallions thinly sliced
  4. 2 jalapenos, seeded and finely chopped
  5. 1/4 cup cilantro, chopped
  6. 1 tsp lime zest
  7. 4 oz Colby Monterey jack cheese, grated
  8. 2 tbls Olive oil
  9. to taste Salt and pepper
  10. Salad:
  11. 3 tbls lime juice
  12. 1 tbls Olive oil
  13. 1/2 tsp salt
  14. 2 Bell peppers, thinly sliced
  15. 1/2 red onion, thinly sliced
  16. 4 c mixed greens
  17. 1 cup cilantro
  18. Lime wedges


  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!

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