Grilled Hasselback Fajita Stuffed Chicken
Ingredients:
For the chicken:
4 chicken breasts (6-8 oz each)
1/2 each of red, yellow, and green bell pepper, sliced thinly
1/2 small red onion, sliced thinly
1 cup shredded Monterey Jack cheese
Cilantro, for garnish (optional)
Sour cream, for serving (optional)
For the chili lime rub:
1/4 cup olive oil
3 tablespoons lime juice
Zest of 1 lime
2 teaspoons honey
2 teaspoons chili powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/4-1/2 teaspoon chipotle chili powder (optional for heat)
1/2 teaspoon pepper
Instructions:
Preheat oven to 400°F (200°C).
Prepare the chicken: Make 5-6 deep slits in each chicken breast, about 3/4 of the way through, ensuring the base remains intact.
Marinate the chicken: In a small bowl, whisk together all the ingredients for the chili lime rub. Place the chicken breasts in a dish and pour the rub over them, ensuring they're evenly coated. Let the chicken marinate for at least 30 minutes at room temperature, or refrigerate for up to 8 hours.
Prepare the vegetables: Slice the bell peppers and red onion into thin strips. Stuff each slit in the chicken with a mix of the sliced peppers and onions.
Bake the chicken: Place the stuffed chicken breasts on a lightly greased baking dish. Bake in the preheated oven for 30-35 minutes, until the chicken is almost cooked through.
Add cheese: Sprinkle shredded Monterey Jack cheese over the top of each chicken breast. Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and the chicken reaches an internal temperature of 165°F (74°C).
Serve: Remove from the oven and let the chicken rest for a few minutes. Garnish with cilantro and serve with sour cream, if desired.