Cheesy Tex-Mex Stuffed Chicken
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
Chicken breasts stuffed with a cheesy jalapeño-lime filling, roasted until golden, and served with a tangy pickled pepper and romaine salad.
Ingredients
- 1 scallion thinly sliced
- 1 jalapeño thinly sliced
- 177 ml fresh cilantro ¼ cup chopped
- 2.46 ml grated lime zest
- 22.2 ml lime juice
- lime wedges for serving
- 56.7 g Monterey Jack cheese shredded
- 2 small boneless, skinless chicken breasts
- 29.6 ml olive oil divided
- Kosher salt and pepper
- 1 red or orange bell pepper thinly sliced
- 0.25 small red onion thinly sliced
- 710 ml torn romaine lettuce
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 288 mg
- Iron: 2.16 mg
- Magnesium: 41.6 mg
- Phosphorus: 238 mg
- Potassium: 489 mg
- Zinc: 1.54 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2.46 ml grated lime zest
- 22.2 ml lime juice
- 2 small boneless, skinless chicken breasts
- Kosher salt and pepper
- 710 ml torn romaine lettuce
Prepare
- 1 scallion, thinly sliced
- 1 jalapeño, thinly sliced
- 177 ml fresh cilantro, ¼ cup chopped
- lime wedges, for serving
- Shred 56.7 g Monterey Jack cheese
- 29.6 ml olive oil, divided
- 1 red or orange bell pepper, thinly sliced
- 0.25 small red onion, thinly sliced
Let's Cook
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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.
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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.
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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.
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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.
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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.