“This is a super easy weeknight recipe with a Mexican twist. Served with Spanish rice, refried beans and hot tortillas!”
4 boneless, skinless chicken breasts
1 1/2 cups grated pepper jack cheese
One 4-ounce can of diced green chili, drained.
1 tablespoon dry fajita seasoning
Preheat the oven to 350 degrees F (175 degrees C). Cover a 9-inch square baking dish (or similar size) with cooking spray.
Make a deep cut in the side of each half of the chicken breast to form a pocket or “purse”. Stuff 1/4 cup cheese and about 1 tablespoon of the chilies in each. Close and secure with a toothpick so the cheese does not escape while in the oven. Place the stuffed chicken on the baking sheet. Season with Fajita Seasoning, then sprinkle the remaining cheese and chilies on top.
Bake uncovered for 30 minutes in the preheated oven until the chicken juices run clear and the cheese melts and browns lightly.
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