I’m always looking for easy and simple ways to cook chicken breasts.
I made this one, from Pioneer Woman, last night. It came together quickly and Barrak and I both liked it.
In a food processor, blend olive oil, a couple cloves of garlic, a couple chipotle peppers, lime juice, cumin, salt and pepper. Marinate your chicken breasts in the resulting orange-colored mixture for 30 minutes to 4 hours (I only did 30 and it was great).
While they’re marinating, do the peppers. By that I mean, broil them for about 10 minutes until the skin is blistered, bag ’em in a Ziploc to make the skin easy to peel off, then peel, seed and slice.
Grill the chicken breasts on an indoor grill pan (or outside if you prefer) for about 4 minutes on one side. Then flip, top with a slice of roasted pepper and a slice or pile of shredded Monterey Jack cheese and cover with a skillet for another 4 minutes so the chicken cooks through and the cheese melts.
Yum! I’ll make these again. We had them again for lunch today.
Click here for the full recipe.