Well, These Certainly Are Full of Good Surprises!
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This grilled chicken is nice and savory without being really hot, so even rather spice-sensitive folk can enjoy it. And how can you not like that filling and cheesy topping? I think that this chicken goes nicely with grilled veggies–hey, once you have the grill going, you might as well make good use of it, right?
I am partial to squash, onions, and cherry tomatoes grilled together with a bit of bacon. Some wild rice would make for a great side, too, though of course you can always go with your favorite potato option. Enjoy!
Ingredients
4 chicken breast, boneless, skinless
8 sweet peppers, sliced (you can mix in a bit of sliced bell pepper, too, if you like)
4 slices pepper jack cheese
4 slices colby jack cheese
1 tablespoon creole seasoning (I used Tony Chachere’s Creole Seasoning)
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
extra virgin olive oil (I went with Pompeian)
toothpicks
Directions
(1) Rinse chicken and pat dry.
(2) Mix seasoning blend together and set aside.
(3) Cut a slit on the side of each chicken breast, do not cut all the way through the chicken.
(4) Drizzle the inside and outside of chicken with olive oil, rub well.
(5) Season chicken on both sides and inside the slit with seasoning blend.
(6) Slice peppers into rings and slice cheese and half.
(7) Place cheese on bottom of chicken, top with peppers and top with another slice of cheese.
(8) Secure chicken with 3-4 toothpicks.
(9) Prepare grill and grill chicken for 8 minutes per side. Or until chicken reaches a internal temperature of 165 F degrees.
(10) Allow chicken to rest, remove toothpicks and serve.
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Quick tip: Soak toothpicks in water for 15-30 minutes before using. This way they don’t burn so easily on the grill.
Thanks to Creole Contessa for this lovely grilled chicken recipe!