Fajita Stuffed Chicken Breast with Cilantro Lime Rice

Instructions

1. 1

   Preheat oven and prepare vegetables.

   • Preheat your oven to 400°F (200°C).
   • Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat.
   • Add the sliced onion and sauté for 2-3 minutes until it begins to soften.
   • Add the sliced red and green bell peppers to the skillet. Cook for another 5-6 minutes, stirring occasionally, until the vegetables are tender-crisp.
   • Stir in 1 tablespoon of the fajita seasoning, and cook for 1 more minute until fragrant. Remove the vegetables from the skillet and set them aside in a bowl.
2. 2

   Prepare the chicken breasts.

   • While the vegetables cook, place a chicken breast between two pieces of plastic wrap.
   • Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking.
   • Carefully cut a deep horizontal pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
   • In a small bowl, combine the remaining 1 tablespoon of fajita seasoning, salt, and pepper. Season the entire outside of each chicken breast with this mixture.
3. 3

   Stuff the chicken.

   • Add the shredded Monterey Jack cheese to the bowl with the cooked vegetables and toss to combine.
   • Carefully divide the vegetable and cheese mixture among the four chicken breasts, stuffing it into the pockets. Do not overstuff.
   • Secure the opening of each chicken breast with 2-3 toothpicks to keep the filling from spilling out during cooking.
4. 4

   Sear the chicken.

   • Wipe out the skillet you used for the vegetables and add the remaining 1 tablespoon of olive oil. Heat over medium-high heat until the oil shimmers.
   • Carefully place the stuffed chicken breasts in the hot skillet. Sear for 2-3 minutes per side, until a golden-brown crust forms.
5. 5

   Bake to perfection.

   • Transfer the entire skillet to the preheated oven.
   • Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) on a meat thermometer.
6. 6

   Rest and serve.

   • Remove the skillet from the oven and let the chicken rest in the pan for 5-10 minutes. This is crucial for keeping the chicken juicy.
   • Carefully remove the toothpicks before serving. Garnish with fresh cilantro and serve warm.