Spicy Grilled Stuffed Chicken Breast Sandwich recipe

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Ingredients

4 skinless, boneless chicken breast halves
8 thin slices Monterey Jack cheese
1 avocado - peeled, pitted, and sliced
1 jalapeno pepper, seeded and sliced
¼ cup olive oil
½ lime, juiced
1 tablespoon spicy mesquite-flavored seasoning
1 pinch sea salt
1 cup chipotle barbeque sauce
4 Kaiser rolls, split

Nutrition Info

648.9 calories
carbohydrate: 50.1 g
cholesterol: 89.8 mg
fat: 34.2 g
fiber: 5.1 g
protein: 35.7 g
saturatedFat: 9.4 g
servingSize: -
sodium: 1897.4 mg
sugar: 17.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice a small pocket into each chicken breast with a sharp knife. Layer cheese slices, avocado slices, and sliced jalapeno inside the chicken pockets. Pinch chicken breasts closed and secure with toothpicks or skewers, place chicken into a casserole dish.

  2. Whisk olive oil, lime juice, mesquite seasoning, and salt together in a bowl, drizzle half of the mixture over chicken breasts. Turn chicken breasts over and drizzle with remaining olive oil mixture, cover and refrigerate for 30 minutes.

  3. Preheat an outdoor grill for high heat, and lightly oil the grate.

  4. Place chicken breasts on preheated grill and cook for 7 minutes, turn chicken over and brush with BBQ sauce on the cooked side. Continue grilling for about 5 minutes, turn chicken over and apply BBQ sauce to the second cooked side. Cook chicken until no longer pink in the center and the juices run clear, about 2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  5. Serve each chicken breast on a Kaiser roll.

Recipe Yield

4 sandwiches

Recipe Note

Chicken breast stuffed with slices of avocado, jalapeno pepper, and Monterey Jack cheese, served on a bun with toppings of your choice. I like mayo and tomato.

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