Cheesy Tex-Mex Stuffed Chicken

Let's Cook

1. Step 1.

   Preheat the oven to 450°F. In a bowl, combine the sliced scallion, sliced jalapeño, ¼ cup chopped cilantro, and ½ teaspoon grated lime zest. Add the shredded Monterey Jack cheese and toss to combine.

2. Step 2.

   Insert a knife into the thickest part of each chicken breast and move it back and forth to create a 2½-inch pocket, being careful not to cut through the other side. Stuff each chicken breast evenly with the cheese mixture.

3. Step 3.

   Heat 1 tablespoon olive oil in a medium oven-safe skillet over medium heat. Season the stuffed chicken breasts with ¼ teaspoon each salt and pepper. Place them in the skillet and cook until golden brown on one side, 3 to 4 minutes. Flip the chicken breasts, then transfer the skillet to the preheated oven. Roast until the chicken is cooked through (internal temperature reaches 165°F), 10 to 12 minutes.

4. Step 4.

   While the chicken roasts, in a medium bowl, whisk together 1½ tablespoons lime juice, the remaining 1 tablespoon olive oil, and ¼ teaspoon salt. Add the sliced bell pepper and sliced red onion, tossing to coat. Let the mixture sit for 10 minutes, tossing occasionally, to lightly pickle the vegetables.

5. Step 5.

   After the vegetables have marinated, add the torn romaine lettuce and the remaining ½ cup cilantro to the bowl. Toss to combine. Serve the salad alongside the roasted stuffed chicken breasts with lime wedges on the side.