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May 8, 2018

Pepperjack Chicken

My previous post was all about bulk prepping bell peppers and mushrooms for future use, resulting in saved time in the kitchen.  Today's post will use one of the ingredients we bulk prepped, green bell peppers.

Pepperjack chicken is a very flavorful, yet easy main dish.  It all starts with the ever versatile boneless, skinless chicken breast.


It can easily be thrown together at any point in the day, refrigerated, and then baked before dinner time's arrival.


Pepperjack Chicken
1 lb boneless, skinless chicken breasts
1 green bell pepper, seeded and ribs removed; sliced
1 onion, diced/sliced
1 tbsp Cajun seasoning mix
2 slices Pepperjack OR Cheddar cheese

Place chicken breasts into a baking dish.  Season both sides of chicken with Cajun seasoning. Top each piece of chicken with bell pepper and onions.  Bake at 375 for 30 minutes.  Remove dish from oven. Top each chicken breast with a slice of cheese.  Place back into the oven just until cheese is melted.


This dish is very adaptable. You can use red bell peppers instead of green.  You can also slice the onion or dice it. The cheese option is totally up to your preferences as well. I often use Pepperjack because we like the spiciness of it; but I have also used cheddar with great results.

The chicken comes out tender, juicy and so flavorful.  It is a great way to use up some of the "on-sale" green bell peppers from the freezer!