CHICKEN - SOUTHWEST WITH MONTEREY JACK AND PEPPERS

By akselden

Ingredients

• 2 T. fine dry bread crumbs
• 5 tsp. chili powder, divided
• 2 tsp. paprika
• 1/2 tsp. freshly ground black pepper, divided
• 4 chicken breast halves, skinned and boned
• 4 oz. Monterey Jack cheese, thinly sliced and cut to fit pocket of chicken breast, divided
• 1/2 red pepper, cut into 1/4 inch wide strips
• 1/4 yellow or green pepper, cut into 1/4 inch wide strips
• 2 T. minced fresh cilantro, oregano or parsley
• 1 avocado, peeled, sliced into thin wedges
• 2 tsp. fresh lime juice
• 2 ripe tomatoes, sliced

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 375 degrees.

2. Mix bread crumbs, 4 tsp. chili powder, paprika and 1/4 tsp. black pepper. Set aside.

3. Lay breasts smooth side up. With a long knife, cut a large horizontal pocket in each breast, leaving one edge intact so attached top can be flipped back.

4. Allow 1 oz. cheese per breast. Line pocket with 1/2 oz. cheese and arrange 2 rows of red peppers over cheese down length of the pocket, with a row of yellow peppers in between. Sprinkle with a pinch of chili powder, black pepper and cilantro. Top with remaining 1/2 oz. cheese, fold breast over and secure with two toothpicks. Repeat with remaining breasts.

5. Sprinkle half the bread crumb mixture on the dinner plate and completely coat two breasts. Repeat with remaining coating and chicken. Bake chicken, covered, in a large, lightly oiled dish for 10 minutes. Uncover and bake 10 minutes more.

6. Discard toothpicks, diagonally slice chicken into 1/2 inch wide strips and fan slices on a warm plate.

7. Sprinkle avocado and tomatoes with lime juice and cilantro on side.