Cheddar Jalapeño Stuffed Grilled Chicken

Cheddar Jalapeño Stuffed Grilled Chicken is a gluten free and fodmap friendly side dish. For $2.87 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains around 31g of protein, 12g of fat, and a total of 256 calories. This recipe serves 4. 1353 people found this recipe to be flavorful and satisfying. A mixture of black pepper, chicken breast halves, jack cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Alaska from Scratch. With a spoonacular score of 71%, this dish is solid. If you like this recipe, you might also like recipes such as Jalapeño Cheddar Grilled Chicken, Grilled Cheddar-Stuffed Chicken Breasts, and Jalapeno and Cheddar Stuffed Turkey Burgers.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Cut a slit into the long side of each chicken breast half, being careful not to cut all the way through, creating a pocket to hold the cheddar jalapeño filling. In a bowl, mix together the lime zest and juice, salt, pepper, sugar, and cilantro. Add the chicken to the marinade, cover, and refrigerate 1-2 hours. Preheat your grill to medium high heat (in these photos I used the T-Fal OptiGrill on the chicken setting). In a bowl, stir together the grated cheese, jalapeño, and cilantro. Remove the chicken breasts from the marinade and discard the marinade. Open the slits in the chicken and stuff each breast with the cheddar jalapeño filling. Grill the breasts until completely cooked through and until the filling is melted, about 7 minutes per side. Serve.

 

Step by step:

1. Cut a slit into the long side of each chicken breast half, being careful not to cut all the way through, creating a pocket to hold the cheddar jalapeño filling. In a bowl, mix together the lime zest and juice, salt, pepper, sugar, and cilantro.

2. Add the chicken to the marinade, cover, and refrigerate 1-2 hours. Preheat your grill to medium high heat (in these photos I used the T-Fal Opti

3. Grill on the chicken setting). In a bowl, stir together the grated cheese, jalapeño, and cilantro.

4. Remove the chicken breasts from the marinade and discard the marinade. Open the slits in the chicken and stuff each breast with the cheddar jalapeño filling. Grill the breasts until completely cooked through and until the filling is melted, about 7 minutes per side.

5. Serve.

Nutrition Information:

covered percent of daily need