Spicy Grilled Stuffed Chicken Breast Sandwich

  • 20 Oct - 26 Oct, 2018
  • Mag The Weekly
  • Cookery


· 8 thin slices Monterey Jack cheese

· 1 avocado - peeled, pitted, and sliced

· 1 jalapeno pepper, seeded and sliced

· 1/4 cup olive oil

· 1/2 lime, juiced

· 1 tablespoon spicy mesquite-flavoured seasoning

· 1 pinch sea salt

· 1 cup chipotle BBQ sauce

· 4 Kaiser rolls, split


Slice a small pocket into each chicken breast with a sharp knife. Layer cheese slices, avocado slices, and sliced jalapeno inside the chicken pockets. Pinch chicken breasts close and secure with toothpicks or skewers; place chicken into a casserole dish.

Whisk olive oil, lime juice, mesquite seasoning, and salt together in a bowl; drizzle half of the mixture over chicken breasts. Turn chicken breasts over and drizzle with remaining olive oil mixture; cover and refrigerate for 30 minutes.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Place chicken breasts on preheated grill and cook for seven minutes; turn chicken over and brush with BBQ sauce on the cooked side. Continue grilling for about five minutes; turn chicken over and apply BBQ sauce to the second cooked side. Cook chicken until no longer pink in the center and the juices run clear, about two minutes more. Insert an instant-read thermometer into the center readings should be at 165 degrees Fahrenheit.

Serve each chicken breast on a Kaiser roll.