“this is a tremendous-easy weeknight recipe with mexican flair. Server with spanish rice, refried beans, and heat tortillas!”
Original recipe makes four servings trade servings
Four boneless, skinless bird breasts
1 half cups shredded pepper jack cheese
1 (four ounce) can diced inexperienced chile peppers, tired
1 tablespoon dry fajita seasoning
Preheat the oven to 350 stages f (a hundred seventy five ranges c). Coat a nine inch square baking dish (or comparable length) with cooking spray.
Make a deep reduce into the side of each bird breast half to shape a pocket or ‘purse’. Stuff 1/four cup of cheese and approximately 1 tablespoon of the chilies onto each one. Close, and relaxed with a toothpick so that the cheese does not escape even as in the oven. Location the stuffed fowl into the baking dish. Season with fajita seasoning, and then sprinkle the ultimate cheese and chilies over the pinnacle.
Bake uncovered for 30 minutes within the preheated oven, till the bird juices run clear, and cheese is melted and gently browned.