Best 18 Pepper Jack Chicken Recipes

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Pepper jack chicken is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to add some spice to your meals and is packed with flavor. Pepper jack chicken has become increasingly popular in recent years, and there are now many different ways to make it. This article will provide you with a variety of pepper jack chicken recipes, each with its own unique flavor and texture. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at your next party, you are sure to find the perfect pepper jack chicken recipe in this article.

Let's cook with our recipes!

PEPPER JACK CHICKEN



Pepper Jack Chicken image

"As a retired senior citizen with a working husband, I have to make easy dinners for two," notes Dorothy Storms of Winder, Georgia. "These grilled chicken breasts topped with zippy cheese and salsa are a favorite."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

2 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons olive oil
1/2 to 1 teaspoon seasoned pepper
1/4 teaspoon garlic powder
2 slices pepper Jack cheese (3/4 ounce each)
1/4 cup salsa
Hot cooked egg noodles, optional

Steps:

  • Brush chicken with oil; sprinkle with seasoned pepper and garlic powder. Grill on an indoor grill coated with cooking spray for 4-5 minutes on each side or until juices run clear. , Transfer chicken to serving plates; top with cheese and salsa. Serve with noodles if desired.

Nutrition Facts : Calories 257 calories, Fat 11g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 347mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.

PEPPER JACK STUFFED CHICKEN



Pepper Jack Stuffed Chicken image

The spicy cheese and Mexican seasoning give plenty of zip to these tender chicken rolls. Round out the meal with rice pilaf and pineapple tidbits. Or microwave frozen broccoli and serve peppermint stick ice cream for dessert.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 4

2 ounces pepper Jack cheese
2 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon taco seasoning
1 tablespoon canola oil

Steps:

  • Cut cheese into two 2-1/4x1x3/4-in. strips. Flatten chicken to 1/4-in. thickness. Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub Mexican seasoning over chicken., In a large skillet, brown chicken in oil on all sides. Transfer to a greased 8-in. square baking dish. , Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink. Discard toothpicks.

Nutrition Facts : Calories 292 calories, Fat 18g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 325mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.

CAJUN CHICKEN STUFFED WITH PEPPER JACK CHEESE & SPINACH



Cajun Chicken Stuffed With Pepper Jack Cheese & Spinach image

This delicious chicken is flavored with Cajun seasoning and stuffed with pepper jack chicken and spinach. It is always a hit with family and company!

Provided by Cooking Creation

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb chicken breast, boneless and skinless
4 ounces monterey jack pepper cheese, shredded (you can use up to 6 oz)
1 cup frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tablespoons vegetable oil
2 tablespoons cajun seasoning
1 tablespoon breadcrumbs
sea salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat oven to 350 degrees.
  • Flatten the chicken to 1/4-inch thickness.
  • In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
  • Combine the Cajun seasoning and breadcrumbs together in a small bowl.
  • Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten with toothpicks.
  • Brush each chicken breast with the vegetable oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).
  • Place the chicken seam-side down onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.
  • Remove the toothpicks before serving!
  • Enjoy!

CHICKEN BREASTS WITH PEPPER JACK AND BACON



Chicken Breasts with Pepper Jack and Bacon image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 3

4 boneless, skinless chicken breasts
Four 1/4-inch slabs pepper Jack
4 slices hickory-smoked bacon

Steps:

  • Using a sharp knife, make a wide horizontal slit in each chicken breast. Put the cheese inside, wrap a slice of bacon around the stuffed breast and secure with a toothpick.
  • Prepare the grill and let the coals burn down to medium gray with a red underglow. Arrange the breasts on the center and cook until browned and cooked through, about 7 minutes on each side.

PEPPER JACK CHICKEN



Pepper Jack Chicken image

Delicious broiled or grilled chicken breast with rosemary, garlic and other spices, a slice of melted pepper-jack cheese and a thin slice of tomato. this is a very easy and quick meal to prepare. goes great with a fresh salad or some asparagus.

Provided by daverock802003

Categories     Chicken Breast

Time 55m

Yield 3 serving(s)

Number Of Ingredients 7

3 thawed boneless chicken breasts (the skin may be on or off depending on eater's preference)
1 teaspoon salt or 1 teaspoon salt substitute
1 teaspoon dehydrated dried rosemary (basil and oregano make fine substitutes for rosemary)
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
3 slices monterey jack pepper cheese
3 slices tomatoes (thin slices)

Steps:

  • Thaw and clean chicken, tenderize with a mallet or something.
  • preheat oven to 425; place foil in the bottom of a baking pan (this eliminates a lot of pan scrubbing afterwards) and put a rack on top of the foil. place entire pan into the oven to preheat for 10 to 15 minutes.
  • sprinkle spices on chicken evenly and bake in oven for 30 minutes turning once after 15 minutes,.
  • prepare tomato and cheese topping. slice tomatoes in less than 1/4 inch slices.
  • after 30 minutes, remove chicken from oven to ensure it is cooked thoroughly. turn on broiler.
  • place 1 slice of cheese per breast and centered, and 1 slice of tomato on top of the cheese and return to oven for broiling.
  • broil in oven for approximately 4 minutes or until cheese has slightly melted and tomato is slightly crispy on the edges. (trust me, it's delicious).
  • remove and enjoy.

HASSELBACK CHICKEN -- CAJUN WITH PEPPER JACK & SPINACH



Hasselback Chicken -- Cajun With Pepper Jack & Spinach image

The chicken is cooked to perfection and has a wonderful spicy kick from the Cajun seasoning and creamy pepper jack cheese filling. It's very easy to prepare, too!

Provided by Cooking Creation

Categories     Chicken Breast

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 1/2 lbs chicken breast halves, boneless and skinless (about 2 halves)
4 ounces monterey jack pepper cheese, sliced into thin 1/4 inch slices
1 tablespoon breadcrumbs
1/2 tablespoon cajun seasoning
1/2 cup spinach, cooked (frozen and thawed or sauteed fresh)
salt, to taste
pepper, to taste

Steps:

  • Preheat the oven to 350 degrees. Using a sharp knife, make slits in the chicken breasts that are about 3/4 inches wide, making sure not to cut all the way down through the bottom of the chicken breast. You will have about 7 or 8 slits per chicken breast, depending on how large your chicken breasts are. Season the chicken with salt and pepper.
  • Place the spinach evenly in the slits of the chicken.
  • Combine the breadcrumb and Cajun seasoning in a small bowl. Sprinkle the mixture evenly over the chicken. Place the pepper jack slices in the slits of the chicken.
  • Place each chicken on its own lightly greased sheet of tin foil and make a "bowl", surrounding each chicken breast. This keeps the juices contained.
  • Bake in the preheated oven for 30 minutes, or until the chicken is cooked through. Remove each chicken breast from its tin foil "bowl" and place on a serving dish.
  • Enjoy!

CHICKEN WITH BACON AND PEPPER JACK CHEESE



Chicken With Bacon and Pepper Jack Cheese image

Make and share this Chicken With Bacon and Pepper Jack Cheese recipe from Food.com.

Provided by Pinay0618

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 -6 slices bacon
1 tablespoon olive oil
1 tablespoon butter
1/2 garlic clove
4 boneless chicken breast halves
4 tablespoons all-purpose flour
salt and pepper
chili powder
4 tablespoons thick barbecue sauce
4 -6 slices monterey jack pepper cheese
chopped fresh cilantro, for garnish (optional)

Steps:

  • Grease a baking dish and set aside. Heat the oven to 375°.
  • Fry or bake* the bacon until almost crisp. Remove to paper towels to drain. Cook the bacon the day before and refrigerate for even quicker prep time.
  • Wash the chicken and pat dry. Put a chicken breast half between sheets of plastic wrap and pound to a uniform thickness of about 1/4 to 1/2 inch. Repeat with the remaining chicken breast halves. Dredge in the flour to coat thoroughly.
  • In a large skillet over medium heat, melt the butter with the olive oil. Add the garlic half, stirring around in the butter mixture. Remove the garlic and discard after about 30 seconds.
  • Add the chicken to the skillet and cook for about 5 minutes on each side, until browned cooked through. It should register 165° on an instant read thermometer.
  • Arrange the chicken breasts in the baking dish. Spread about 1 tablespoon of thick barbecue sauce over each chicken breast half. Top with a slice or two of bacon. Cut bacon slices in half to cover the chicken. Top the bacon with a slice of pepper jack cheese.
  • Bake the chicken for about 5 to 6 minutes, until cheese is melted.
  • Sprinkle with cilantro just before serving, if desired.

CHICKEN AND PEPPER JACK QUESADILLAS WITH CILANTRO SLAW



Chicken and Pepper Jack Quesadillas with Cilantro Slaw image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 8-ounce package shredded coleslaw mix (about 4 cups)
Kosher salt
Juice of 1 lime
1 small clove garlic, finely chopped
1/2 cup packed fresh cilantro (leaves and tender stems), chopped
2 tablespoons vegetable oil
Freshly ground pepper
4 burrito-size tortillas
8 ounces pepper jack cheese, shredded (about 2 cups)
1 cup chopped rotisserie chicken, skin removed
2 tablespoons unsalted butter
1/2 small head iceberg lettuce, shredded (about 4 cups)
Mexican crema or sour cream, for topping

Steps:

  • Toss the coleslaw mix with 1/2 teaspoon salt in a large bowl and set aside. Whisk the lime juice, garlic, cilantro, vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl.
  • Lay out the tortillas and sprinkle the cheese on half of each. Season the chicken with salt and pepper and layer on top of the cheese. Fold the tortillas in half. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until browned and crisp and the cheese is melted, 5 to 7 minutes. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
  • Cut the quesadillas into wedges and divide among plates. Add the lettuce and lime dressing to the coleslaw mix, toss to combine and season with salt and pepper. Add to the plates and drizzle the quesadillas with the crema.

MARY'S GRILLED CHEESE SANDWICH WITH SPICY BUFFALO CHICKEN, PEPPER JACK AND BLUE CHEESE



Mary's Grilled Cheese Sandwich with Spicy Buffalo Chicken, Pepper Jack and Blue Cheese image

Provided by Food Network

Categories     main-dish

Time 11m

Yield 1 sandwich

Number Of Ingredients 7

2 slices soft white bread
2 teaspoons unsalted butter, melted
1 tablespoon blue cheese at room temperature, crumbled
1 teaspoon heavy cream
1/4 cup shredded cooked chicken breast
1 tablespoon hot sauce, such as Frank's Hot
1 slice pepper jack cheese

Steps:

  • Brush both sides of each slice of bread with the butter.
  • Place the blue cheese and heavy cream in a food processor fitted with a steel blade and process until smooth. Spread the pureed blue cheese over the top of one side of each slice of bread.
  • In a small bowl, mix together the chicken and hot sauce and arrange it over the blue cheese puree on one slice of the bread. Place the pepper jack cheese on top of the chicken and cover it with the other slice of bread, blue cheese puree side down.
  • Heat a griddle on top of the stove over medium-high heat. Place the sandwich on the griddle and grill for about 2 to 3 minutes on each side, or until the bread is golden brown and the cheese is melted. Slice the sandwich into 8 small serving pieces.

GRILLED CHICKEN BREAST WITH AVOCADO AND PEPPER JACK



Grilled Chicken Breast With Avocado and Pepper Jack image

Chicken breasts marinated in a fajita style sauce, then grilled and topped with mashed avocado and pepper jack cheese.

Provided by LikesItHot

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

16 ounces boneless skinless chicken breasts, trimmed of all visible fat
2 avocados, mashed
monterey jack pepper cheese
1/4 cup lime juice
1 tablespoon ground black pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon salt

Steps:

  • Combine the lime juice, pepper, garlic powder, chili powder, onion powder, cumin, and salt in a large bowl, mix well.
  • Add chicken breasts, marinate for one hour.
  • Heat grill to medium high.
  • Grill chicken until juices run clear.
  • Lower grill heat to low, then cover the top of each breast with mashed avocado, then pepper jack cheese slice.
  • Cook covered for 1-2 minutes, just as long as it takes cheese to melt.

GRILLED CHICKEN PEPPER JACK WITH CREAMY SAUCE



Grilled Chicken Pepper Jack With Creamy Sauce image

I had Chicken Monterey at Salsa Brave in Colorado Springs and I couldn't wait to get home to recreate it!

Provided by Tresa H.

Categories     Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
1 package mesquite marinade (if you like it real spicy use chipotle marinade)
1/4 cup water
1/4 cup oil
1 red bell pepper, sliced
1 -2 avocado, sliced
4 slices monterey jack pepper cheese
3/4 cup sour cream
1/8-1/4 teaspoon dried chipotle powder (optional)
cilantro, chopped
salt and pepper

Steps:

  • Mix marinade water and oil in large baggie.
  • Add chicken and marinade for at least 1 hour.
  • Grill chicken and red pepper until done. (you want a little crunch to your pepper).
  • Meanwhile mix sour cream chipotle pepper and cilantro in microwave safe bowl.
  • Microwave until hot, season with salt and pepper.
  • Top grilled chicken with peppers then cheese.
  • Return to grill until cheese is melted.
  • Top with avocados and cream sauce.

CAJUN CHICKEN STUFFED WITH PEPPER-JACK CHEESE & SPINACH RECIPE



CAJUN CHICKEN STUFFED WITH PEPPER-JACK CHEESE & SPINACH RECIPE image

Categories     Chicken

Number Of Ingredients 9

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
2 tbsp Cajun seasoning - click here for my homemade Cajun spice recipe
1 tbsp breadcrumbs (I use Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Steps:

  • Preheat oven to 350 degrees. Flatten the chicken to 1/4-inch thickness. Season the chicken with salt and pepper. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper. Combine the Cajun seasoning and breadcrumbs together in a small bowl. Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used! Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Make sure you get underneath, too. Sprinkle any remaining spinach and cheese on top of chicken (optional). Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through. Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallions.

CHICKEN BREAST W PEPPER JACK CHEESE N SPINACH



Chicken Breast w Pepper Jack Cheese n Spinach image

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Provided by Kathleen Riemer

Categories     Chicken

Number Of Ingredients 7

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained
2 tbsp olive oil
1 tbsp breadcrumbs
sea salt, to taste
freshly ground black pepper, to taste

Steps:

  • 1. Preheat oven to 180 (350 degreesf ). Flatten the chicken to 1/4-inch thickness. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper. Combine the Cajun seasoning and breadcrumbs together in a small bowl. Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used! Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional). Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through. Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallians

SOUTHWEST STUFFED CHICKEN BREAST WITH PEPPER JACK CHEESE RECIPE



Southwest Stuffed Chicken Breast with Pepper Jack Cheese Recipe image

Provided by charlotteh371

Number Of Ingredients 20

Ingredients:
• 4 skinless, boneless chicken breasts (tenderloins removed and saved for another use)
• 3 tablespoons olive oil, plus more for grill pan
• 1 teapsoon lime zest
• 1-1 ½ teaspoons lime juice
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teapsoon paprika
• ½ teaspoon granulated onion
• ½ teaspoon granulated garlic
• ½ teaspoon ground coriander
• Pinch black pepper
• 1 ¼ cup shredded pepper jack cheese
• ½ cup black beans
• ½ cup corn kernels
• ¼ cup sliced roasted red peppers (from jar)
• Pico de Gallo (prepared), for garnish
• Cilantro leaves, for garnish
• Lime slices/wedges, for garnish

Steps:

  • Preparation: -Place the chicken breasts into a medium-size bowl, and add in all of the ingredients beginning with the olive oil, up to and including the black pepper, and toss to season the meat well; marinate the chicken for at least 20 minutes, or even overnight, if preparing ahead. -Once chicken in marinated, preheat your oven to 350°, and line a baking sheet with foil and top with a wire rack. -Preheat your grill pan over medium-high heat, and drizzle in about 1-2 tablespoons of oil; once hot, add in the chicken breasts (work in a couple of batches, if necessary) and grill them for about 3 minutes per side, or just until golden on the outside (the chicken will not be cooked through at this point, which is fine.) -Once the chicken is cool enough to handle, make a pocket in the thickest part of the breast, taking care not to cut all the way through, but just creating a large enough of pocket to stuff with filling; add a generous ¼ cup of the cheese, then a couple of tablespoons each of the black beans and corn, and then a few slices of the roasted red peppers. -Use a couple of toothpicks to secure the opening, and place the stuffed breasts onto the wire rack, and place into the oven to bake for about 8-10 minutes, or until the chicken is cooked through and the cheese is melty. -Top each stuffed chicken breast with some of the Pico de Gallo, plus a few cilantro leaves, if desired, and a slice/wedge of lime, for garnish.

CHICKEN AND PEPPER JACK QUESADILLAS



CHICKEN AND PEPPER JACK QUESADILLAS image

Categories     Chicken     Quick & Easy

Yield 2 people

Number Of Ingredients 7

1 teas dried oregano
1/2 tsp ground cumin
1/4 tsp salt
1 6 - 7 ounce boneless, skinless chicken breast half, gently pounded to an even thickness
4 7-inch flour tortillas
4 tbls shredded pepper jack cheese
4 tbls salsa

Steps:

  • Mix the oregano, cumin and salt in a shallow dish. Sprinkle evenly over the chicken. Put chicken in a medium skillet over medium heat and cook, turning occasionally, until juices run clear, about 8 minutes. Transfer the chicken to a cutting board and let stand for 5 minutes. Set the skillet aside. Holding a sharp knife at a 45 degree angle, cut the chicken into 1/2-inch slices. Wipe out the skillet and return it to medium heat. Place 1 tortilla in the skillet and cook until the underside is heated, about 30 seconds. Turn the tortilla and top with half of the chicken slices. Sprinkle with 2 tbls of the cheese. Top with a second tortilla. Cook until the underside is beginning to brown, about 1 minute. Repeat with remaining ingredients.

CAJUN CHICKEN STUFFED WITH PEPPER JACK CHEESE & SPINACH RECIPE - (4.1/5)



Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach Recipe - (4.1/5) image

Provided by á-2825

Number Of Ingredients 9

1 pound boneless, skinless chicken breasts
4 ounces pepper jack cheese, shredded
1 cup frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tablespoons olive oil
2 tablespoons cajun seasoning
1 tablespoon breadcrumbs (I used Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Steps:

  • Preheat oven to 350 degrees fahrenheit. Flatten the chicken to 1/4-inch thickness. Season the chicken with salt and pepper. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper. Combine the Cajun seasoning and breadcrumbs together in a small bowl. Spoon about 1/4 cup of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used! Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Make sure you get underneath, too. Sprinkle any remaining spinach and cheese on top of chicken (optional). Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through. Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallions. *If you have little ones eating this or your spice tolerance is fairly low, halve the Cajun seasoning and double the breadcrumbs. Also, try substituting some of your favorite vegetables in place of the spinach. Some of my favorites include broccoli (parboiled before stuffing in the chicken) and crunchy chopped celery.

PEPPER JACK CHICKEN WITH SUCCOTASH



Pepper Jack Chicken with Succotash image

I got this out of the Food Network Magazine cant remember what chef, but it is soooo good, i have done it with flattened beef as well. And also if you cant find baby arugula use baby spinach

Provided by Kathy Griffin

Categories     Chicken

Time 40m

Number Of Ingredients 12

4 oz pepper jack cheese, shredded
2 c baby arugula, roughly chopped
2 large chicken breast halves, skinless and boneless
1 Tbsp olive oil, extra virgin plus more for brushing
kosher salt
2 Tbsp cajun spice blend
vegetable oil for the grill
1 c frozen lima beans, thawed
1 medium yellow squash, diced
2 c whole kernel corn
1 c grape tomatoes, halved
3 Tbsp lime juice

Steps:

  • 1. Combine the cheese and arugula in a bowl. Cut a deep 2- inch wide pocket in the thickest part of the chicken breast. Stuff with the arugula mixture. Brush with olive oil and season with salt and cajun blend.
  • 2. Preheat grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part reads 155 degrees. ( 8-10 minutes per side) Transfer to a cutting board and let rest.
  • 3. Meanwhile, heat 1tbs olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender ( about 3 minutes) Add the tomatoes and cook 2 minutes more. Remove from heat stir in the lime juice. Slice each chicken breast in half and serve with the succotash

TORTILLA CHIP & PEPPER JACK CRUSTED CHICKEN WITH AVOCADO & JALAPENO RANCH RECIPE - (4.1/5)



TORTILLA CHIP & PEPPER JACK CRUSTED CHICKEN WITH AVOCADO & JALAPENO RANCH Recipe - (4.1/5) image

Provided by XrayKim

Number Of Ingredients 18

FOR THE SAUCE:
4 boneless, skinless chicken breasts
One 12-ounce bag tortilla chips
4 ounces Pepper Jack cheese, shredded
1 C mayonnaise
1/2 T garlic powder
1/2 T cumin
1/2 T chili powder
2 teaspoons lime juice
1 C mayo
1/2 C buttermilk
1 C sour cream
1 packet Ranch dip mix
1 T garlic powder
1 T onion powder
1-3 T diced jalapeno slices (from a jar)
1 teaspoon lime juice
2 avocados

Steps:

  • Preheat the oven to 350 degrees. Put about half of the bag of chips into the food processor and blend. You should have 2-3 C crushed chips. (Reserve the rest of the bag in case you don't have enough.) Mix the shredded cheese and the crushed chips together. Whisk together the mayo, garlic powder, chili powder, cumin, and lime juice. Dredge the chicken breasts into the mayo and then into the chip mixture, pressing down to make sure it's all coated. (Here's where you may need to grind extra chips for coating if you run out.) When all the chicken is coated, put it in the oven and bake for about 25-30 minutes or until the chicken is done all the way through and the chips are crispy. Blend the sauce ingredients together in a food processor and serve over the chicken.

Tips:

  • To ensure even cooking, use a meat thermometer to check that the internal temperature of the chicken breasts reaches 165°F (74°C).
  • For a crispier breading, use a combination of breadcrumbs and crushed crackers.
  • Add a kick of flavor by spicing up the breading with paprika, cayenne pepper, or chili powder.
  • For a healthier version, bake the chicken breasts instead of frying them.
  • Serve the chicken breasts with your favorite dipping sauce, such as ranch dressing, honey mustard, or barbecue sauce.

Conclusion:

Pepper Jack chicken is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even in a sandwich. With its crispy breading, tender chicken, and flavorful pepper jack cheese, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give pepper jack chicken a try - you won't be disappointed!

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