Fajita Stuffed Chicken

Instructions

Dice 1/2 small white onion, 1 large red bell pepper, and 2 large white or cremini mushrooms into small 1/4-inch pieces. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add in the diced veggies and cook until tender, about 5 to 7 minutes. Add 1 teaspoon minced garlic during and cook 1 minute more. Remove from the pan and place into a small bowl and set aside.

If your chicken breasts are thick, use a sharp knife to butterfly each breast by slicing them in half horizontally, without cutting all the way through, so they open like a book. Alternatively, place the chicken between two sheets of plastic wrap or parchment paper and use a meat tenderizer or rolling pin to pound them out to a 1/4-inch thickness.

Spoon veggies into the middle. Sprinkle with 1 cup shredded pepper jack cheese. Fold chicken breasts over so filling is inside. Secure with toothpicks if needed.

In a small bowl combine 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon crushed red pepper flakes(if using). Sprinkle over chicken breasts.

Wipe out the skillet you used for the vegetables and return to medium-high heat. Add remaining 1 tablespoon olive oil to the pan along with 1 tablespoon salted butter. Add in chicken breasts and cook for 8 to 10 minutes per side, or until chicken reaches an internal temperature of 165.

Drizzle with 2 tablespoons lime juice before serving and garnish with freshly chopped 2 tablespoons chopped fresh cilantro (optional).

Main Dish