JALAPENO-STUFFED CHICKEN BREAST

Jalapeno-Stuffed Chicken Breast image

Turn up the heat at your dinner table with grilled, stuffed chicken breasts filled with a mixture of jalapeno peppers and two types of cheese.

Provided by JGesq

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

3 medium jalapeno peppers
½ cup shredded Monterey Jack cheese
½ small onion, chopped
2 ounces cream cheese, softened
2 cloves garlic, crushed
¼ teaspoon ground cumin
4 (5 ounce) skinless, boneless chicken breast halves
cooking spray
salt to taste

Steps:

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.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 2.5 g, Cholesterol 108.7 mg, Fat 12.7 g, Fiber 0.5 g, Protein 34.3 g, SaturatedFat 6.8 g, Sodium 188.7 mg, Sugar 0.8 g