Pepper Jack Cheese Stuffed Chicken Breasts.


4 (5 to 6 oz.) boneless, skinless chicken breast halves
1-1/2 cups (6 oz.) Traditional Cut Shredded Pepper Jack Cheese, divided
1/4 cup chopped pitted kalamata olives or black olives
1 green onion, thinly sliced
1 tsp. paprika or smoked paprika
1 tsp. dried oregano
1/2 tsp. garlic salt
1 ripe avocado, peeled, seeded, sliced
1/4 cup sour cream


1.Using a sharp knife, cut a parallel slit in the side of each chicken breast, forming a pocket, taking care not to cut through top or bottom of chicken. (Or, ask your meat retailer to do this for you at time of purchase).

2.Mix 1 cup of the cheese, olives and green onion; stuff into pockets of chicken. Place chicken on a foil-lined baking sheet. Combine paprika, oregano and garlic salt; rub mixture over chicken. Coat chicken lightly with cooking spray (preferably olive oil spray).

3.Bake in a preheated 400°F oven 17 to 18 minutes or until chicken is cooked through. Sprinkle remaining cheese mixture over chicken. Continue baking 2 minutes or until cheese has melted. Top chicken with avocado and sour cream; sprinkle with additional paprika, if desired.

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