Creole Chicken Stuffed With Cheese & Peppers
A Blackstone griddle recipe for Creole Chicken Stuffed With Cheese & Peppers.
Ingredients
- 4 boneless, skinless chicken breasts
- 8 mini sweet peppers, sliced thin and seeded
- 2 slices pepper jack cheese, cut in half
- 2 slices colby jack cheese, cut in half
- 1 tablespoon creole seasoning, like Emeril's
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 teaspoons olive oil, separated
- Toothpicks
Instructions
- 1
Rinse chicken and pat dry.
- 2
Mix creole seasoning, pepper, garlic powder, and onion powder together in a small mixing bowl and set aside.
- 3
Cut a slit on the side of each chicken breast; be careful not to cut all the way through the chicken.
- 4
Rub each breast with 1 teaspoon each of olive oil.
- 5
Rub each chicken breast with seasoning mix and coat evenly.
- 6
Stuff each breast of chicken with 1 half pepper jack cheese slice, 1 half colby cheese slice, and a handful of pepper slices.
- 7
Secure chicken shut with 4 or 5 toothpicks.
- 8
Preheat the griddle to medium-high and cook chicken for 8 minutes per side; or until chicken reaches an internal temperature of 165°F.
- 9
Allow chicken to rest for 5 minutes, remove toothpicks, and serve.
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