Grilled Chicken Stuffed with Cheese, Onions and Peppers
4 chicken breast, boneless, skinless
4 sweet peppers, sliced
1 red onion sliced
4 slices pepper jack cheese
4 slices Colby jack cheese
1 tablespoon creole seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
extra virgin olive oil
Rinse chicken and pat dry.
Mix seasoning blend together and set aside.
Cut a slit on the side of each chicken breast, do not cut all the way through the chicken.
Drizzle the inside and outside of chicken with olive oil, rub well.
Season chicken on both sides and inside the slit with seasoning blend.
Slice peppers and onion into rings and slice cheese and half.
Place cheese on bottom of chicken, top with peppers and onion and top with another slice of cheese.
Secure chicken with 3-4 toothpicks.
Prepare grill and grill chicken for 8 minutes per side. Or until chicken reaches a internal temperature of 165 F degrees.
Allow chicken to rest, remove toothpicks and serve
Tonight, I’m serving with garden salad and green beans