Lakin/Thompson Recipes

Ingredients

1. 2 green onion tops (green only)
2. 2 seeded jalepeños (thinly sliced)
3. 1 1/4 c. coriander
4. 1 tablespoon lime zest
5. 4oz Montery Jack cheese (coarsely grated)
6. 4 chicken breasts
7. 3 tbsp. olive oil (1 tbsp garlic infused)
8. Salt & Pepper
9. 3 tbs. lime juice
10. 2 bell peppers (thinly sliced)
11. 5 c. torn romaine lettuce

Preparation

1. Heat oven to 450°F. In bowl, combine scallions and seeded jalapeños, 1/4 cup cilantro (chopped) and lime zest, then toss with Monterey Jack cheese.
2. Insert knife into thickest part of each of boneless, skinless chicken breasts and move back and forth to create 2 1/2-inch pocket that is as wide as possible without going through. Stuff chicken with cheese mixture.
3. Heat 2 tablespoons olive oil in large skillet on medium. Season chicken with salt and pepper and cook until golden brown on 1 side, 3 to 4 minutes. Turn chicken over and roast until cooked through, 10 to 12 minutes.
4. Meanwhile, in large bowl, whisk together lime juice, 1 tablespoon olive oil and 1/2 teaspoon salt. Add bell peppers and red onion and let sit 10 minutes, tossing occasionally. Toss with romaine lettuce and 1 cup fresh cilantro. Serve with chicken and lime wedges.

"serve with rice"