Zesty jalapeños bring warmth to the present Mexican-inspired chicken dinner.
2 scallions (thinly sliced)
2 seeded jalepeños (thinly sliced)
1 1/4 c. cilantro
1 tsp. lime zest
4 oz. Monterey Jack cheese (coarsely grated)
4 small boneless, skinless chicken breasts
3 tbsp. olive oil
3 tbsp. lime juice
2 bell peppers (thinly sliced)
1/2 small red onion (thinly sliced)
5 c. torn romaine lettuce
- Heat oven to 450°F. In a bowl, combine scallions and seeded jalapeños, 1/4 cup cilantro (chopped) and lime zest, then toss with Monterey Jack cheese.
- Insert a knife into the thickest part of each of boneless, skinless chicken breasts and move back and forth to create 2 1/2-inch pocket that is as wide as possible without going through. Stuff chicken with cheese mixture.
- Heat 2 tablespoons olive oil in large skillet on medium. Season chicken with salt and pepper and cook until golden brown on 1 side, 3 to 4 minutes. Turn chicken over and roast until cooked through 10 to 12 minutes.
- Meanwhile, in a large bowl, whisk together lime juice, 1 tablespoon olive oil and 1/2 teaspoon salt. Add bell peppers and red onion and let sit 10 minutes, tossing occasionally. Toss with romaine lettuce and 1 cup fresh cilantro. Serve with chicken and lime wedges.