Grilled Chorizo and Monterey Jack Stuffed Chicken Breast
These chicken breasts are stuffed with chorizo, onion, jalapeno pepper, monterey jack and cream cheese. It is full of flavour and is oozy and gooey.
Prep Time: 15minutes
Cook Time: 25minutes
Total Time: 40minutes
2link of Spanish chorizo, diced
1jalapeno pepper, seeded and minced
1/2red onion, diced
2garlic clove minced
2/3cupmonterey jack, grated
4chicken breasts, boneless and skinless
Heat the oil in a skillet. Add the garlic, chorizo, onion and jalapeno and cook until tender, about 6-8 minutes. Bring to room temperature.
Butterfly the chicken breast by cutting lengthwise across the width of the chicken breast. Do not cut all the way through, but stop about 1/2 inch before the end. Open the butterflied chicken breast and pound it lightly to flatten it evenly.
Spread 1 1/2 tbsp cream cheese in the middle of the butterflied chicken breast. Scoop some chorizo mixture and grated monterey jack on the cream cheese as seen in the picture above.
Roll the chicken breast over, squeezing the ends together. Keep all the stuffing inside the chicken. Using string, tie up the chicken breast. Do not make it too tight or else the stuffing will squeeze out the ends.
Mix the salt, black pepper, garlic powder and cayenne together. Sprinkle it over the chicken breast.
Grill the chicken breast on medium high heat, turning it every 10 minutes or so. Grill for about 25-30 minutes or until fully cooked. Let rest for 5 minutes before cutting and serving.