Zesty jalapeños bring the heat to this Mexican-inspired chicken lunch or 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 bowl, combine scallions and seeded jalapeños, 1/4 cup cilantro (chopped) and lime zest, then toss with Monterey Jack cheese.
- Insert knife into 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 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.