Cheesy Chicken And Pepper Bake
To keep the chicken moist without needing to marinate for a lengthy period, the chicken is not only packed with cream cheese but also coated with even more cream cheese. The end product is a dish of pepper and roasted chicken breast that is incredibly colourful and flavorful.
Ingredients:
- Fourteen-ounce little sweet peppers with seeds, thinly sliced
- One eight-oz brick of cream cheese
- Two tablespoons of fresh thyme leaves, plus more for garnish
- salt that is kosher
- freshly ground black pepper
- Four 6-to 8-oz skinless and boneless chicken breasts
- Two tablespoons cajun spice
- Two ounces of pepper Shredded Jack cheese
Directions:
Step 1
Set the oven to 375 degrees. Place peppers in a 13″ x 9″ baking dish in a layer on the bottom.
Step 2
Cut the block of cream cheese in half lengthwise. Cut one half into eight equal-sized slices and place it aside. Half of it should be transferred to a small bowl. Stir in the thyme and season with salt and pepper, mixing well.
Step 3
On a cutting board, pat chicken dry. Cut a slit into thickest, long side of each breast, being careful not to cut all the way through. Stuff with cream cheese mixture, then tightly seal with your fingers. Sprinkle outside of chicken with Cajun seasoning.
Step 4
: Place the chicken over the peppers in the baking dish. Put the two reserved cream cheese slices on top of each breast. Add a dash of pepper Jack.
Step 5:
Bake the chicken for about 30 minutes, or until it is cooked through and an instant-read thermometer inserted into the thickest section registers 165°.
Step 6:
Put the chicken on a serving tray. Top with peppers and juices. Add thyme leaves on top.