Because stuffed chicken is better than regular chicken.
INGREDIENTS 2 Tablespoons canola oil (for veggies) 1 red pepper, diced 1 green pepper, diced 1 yellow pepper, diced 1 onion, diced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 4 ounces cream cheese ½ cup shredded cheddar cheese ½ cup diced pepper jack cheese 3 boneless skinless chicken breasts 2 teaspoons salt 2 teaspoons chili powder 2 teaspoons cumin 2 teaspoons garlic powder 3 Tablespoons canola oil (for chicken) Salsa, sour cream, and guacamole for serving
PREPARATION 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, chili 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.