Creole Chicken Stuffed With Cheese & Peppers
A Blackstone griddle recipe for Creole Chicken Stuffed With Cheese & Peppers.
Ingredients
- 4 boneless, skinless chicken breasts
- 8 mini sweet peppers, sliced thin and seeded
- 2 slice pepper jack cheese, cut in half
- 2 slice colby jack cheese, cut in half
- 1 tbsp creole seasoning, like Emeril's
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 tsp olive oil, separated
- Toothpicks
Instructions
- 1
Rinse chicken and pat dry. Mix creole seasoning, pepper, garlic powder, and onion powder together in a small mixing bowl and set aside. Cut a slit on the side of each chicken breast; be careful not to cut all the way through the chicken. Rub each breast with 1 teaspoon each of olive oil. Rub each chicken breast with seasoning mix and coat evenly. Stuff each breast of chicken with 1 half pepper jack cheese slice, 1 half colby cheese slice, and a handful of pepper slices. Secure chicken shut with 4 or 5 toothpicks. Preheat the griddle to medium-high and cook chicken for 8 minutes per side; or until chicken reaches an internal temperature of 165°F. Allow chicken to rest for 5 minutes, remove toothpicks, and Servings.