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Salsa Verde and Pepper Jack Grilled Chicken
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Serves 4 |
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Ingredients:
4 boneless skinless chicken breasts
2 tablespoons lime juice
3 tablespoons olive oil
1 jar salsa verde, 12 oz.
1 teaspoon ground black pepper
1 teaspoon cumin
4 slices Pepper Jack cheese
Lime wedges, for serving
Directions:
Place chicken breasts into a sealable container. Pour lime juice, olive oil, salsa verde, black pepper and cumin over top. Place the lid on top and coat the chicken evenly. Place into the refrigerator to marinate for at least 1 hour.
Preheat grill or grill pan to medium-high heat.
Remove chicken breasts from the container and discard marinade.
Once hot, add the chicken breasts and cook for about 5 minutes per side. Reduce the heat to medium-low, add one slice of cheese to the top of each chicken breast. Cook for about 1 minute, until the cheese begins to melt.
Transfer chicken to serving plates. Garnish with lime wedges and enjoy!
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Salsa Verde and Pepper Jack Grilled Chicken
Serves 4
Ingredients:
4 boneless skinless chicken breasts
2 tablespoons lime juice
3 tablespoons olive oil
1 jar salsa verde, 12 oz.
1 teaspoon ground black pepper
1 teaspoon cumin
4 slices Pepper Jack cheese
Lime wedges, for serving
Directions:
Place chicken breasts into a sealable container. Pour lime juice, olive oil, salsa verde, black pepper and cumin over top. Place the lid on top and coat the chicken evenly. Place into the refrigerator to marinate for at least 1 hour.
Preheat grill or grill pan to medium-high heat.
Remove chicken breasts from the container and discard marinade.
Once hot, add the chicken breasts and cook for about 5 minutes per side. Reduce the heat to medium-low, add one slice of cheese to the top of each chicken breast. Cook for about 1 minute, until the cheese begins to melt.
Transfer chicken to serving plates. Garnish with lime wedges and enjoy!
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