Hot Cheesy Chicken

And I'm back with another chicken recipe! This one's pretty easy. :-)

1. Take your chicken breasts and cut them as though you were going to butterfly them. However, don't cut them all the way through. You are ultimately going to "stuff" them so you'll fold the chicken back over the ingredients.

2. "Stuff" your chicken with 2% cheddar or 2% pepper jack cheese. Fold back over so that the cheese is in the middle of the chicken breast.

3. Preheat a skillet or cast iron pan with olive oil. As with yesterday, try to use regular olive oil as opposed to extra virgin.

4. Season your chicken breasts. You want to season with salt, black pepper, and a little bit of garlic powder. I prefer kosher salt. Great flavor and not super expensive. If you're using garlic salt (as opposed to powder), skip the salt.

5. Sear each side of the chicken breast until brown. Probably about 3 minutes on each side with a hot pan.

6. After you sear the chicken, turn the heat down to medium or medium low and leave the chicken in the pan.

7. Dump an entire can of Rotel into the pan. I like the "Hot" version, but "Mild" or "Original" will also work just fine.

8. Drain a can of diced tomatoes. Dump the drained tomatoes into the pan with the Rotel and chicken.

9. Cover and let simmer in the pan with the chicken until the chicken is completely cooked. Probably another 5-8 minutes.

10. Serve with a tossed green salad over brown rice. Layer the rice, chicken breast and top with some of your sauce.

This one's pretty easy and also relatively quick. Should be simple enough to do after work. :-)

Happy cooking!