Very flavorful marinated chicken grilled and then topped with a whole green chile and smothered in melted Monterrey Jack cheese.
This is an elegant dish just bursting with flavor, yet surprisingly simple to make. It’s also low fat and very nutritious. I used the Kirkland individually wrapped chicken breasts from the frozen foods section at Costco.
I’m planning to make this over and over again, and here’s how I’m going to do it: I’m going to prepare the chicken in the marinade, let it marinate for a couple hours, squeeze the air out of the ziplock bag, and then freeze the whole bag (chicken breasts, marinade, and all). Then when I want to cook it, I’ll take the bag out early in the morning, let it thaw and marinate a few more hours, then grill it, put chiles and cheese on, and serve. Voila! An easy, quick dish ideal for company.
- 4 boneless, skinless chicken breasts
- 4 whole roasted green chiles, peeled seeded and split open
- 4 slices Monterrey Jack cheese, each big enough to mostly cover a chicken breast
- 1 recipe Classic Grilling Marinade
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- Classic Grilling Marinade:
- 1 tbsp garlic powder
- 2 tbsp dried oregano
- 2 tbsp dried basil
- 1 tbsp thyme
- 1 tbsp freshly ground black pepper
- 1 tbsp cayenne
- 5 tbsp paprika
- 4 tbsp seasoning salt
- ⅔ cup olive oil
- Thoroughly mix all marinade seasonings in a bowl, then stir in olive oil to mix well. Note: if serving in sandwiches, pound the chicken breasts to fairly uniform thickness of no more than a half inch.
- Pour marinade into a large ziplock bag, then add chicken breasts. Be sure to coat chicken breast completely with marinade. Zip bag up and place in refrigerator to marinate at least 4 hours; can be marinated overnight.
- Grill chicken on both sides at least until cooked throughout (you can cut one open to ensure no pink left or use a thermometer to ensure 165 degrees reached). Then place a green chiles (split open and spread out) on top of each breast and top with slices of Monterrey Jack cheese. Cover and cook a couple minutes until cheese is just melted Ibut don't let it run off).
- Serve one breast per person or you can slice and serve on sandwiches, on a salad, over rice, or whatever.
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