| Servings | serves |
Ingredients
- 2 tablespoons Canola Oil for veggies
- 1 Red Capsicum diced
- 1 Green Capsicum diced
- 1 Yellow Capsicum diced
- 1 Onion diced
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper freshly ground
- 4 ounces Cream Cheese
- ½ cup Cheddar Cheese shredded
- ½ cup Pepper Jack Cheese diced
- 3 Chicken Breast Fillet boneless skinless
- 2 teaspoons Salt
- 2 teaspoons Chilli Powder
- 2 teaspoons Cumin
- 2 teaspoons Garlic Powder
- 3 tablespoons Canola Oil for chicken
- Salsa Sour Cream, and Guacamole for serving
Ingredients
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Instructions
- Heat the canola oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.
- In a separate bowl, combine the chicken with the salt, chilli powder, cumin, and garlic powder, evenly distributing the spices over the chicken.
- On a cutting board, slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling.
- Repeat with the remaining chicken.
- Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.
- Serve with salsa, sour cream, and guacamole.
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