Menu Enter a recipe name, ingredient, keyword...

Pepperjack Cheese Stuffed Chicken Breasts

By

Google Ads
Rate this recipe 5/5 (1 Votes)

Ingredients

  • 4 (5 to 6 oz.) boneless, skinless chicken breast halves
  • 1-1/2 cups (6 oz.) Sargento® ChefStyle Shredded Pepper Jack Cheese, divided
  • 1/4 cup chopped pitted kalamata 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

Details

Adapted from sargento.com

Preparation

Step 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).


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).


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.





Tips
Serve with hot cooked rice

You'll also love

Review this recipe

Soup: Chicken Soup for the body and soul CHICKEN Salt and pepper wings