Chicken Breast Albuquerque
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- olive or canola oil 1/2 cup, squeeze juice from 1/2 lemon
- spices: 1 teaspoon each cumin, garlic powder, paprika, 1/4 tsp cayenne
- 4 to 6 medium chicken breast
- salsa verde
- swiss cheese
1In a gallon zip lock bag mix oil and spices, add chicken breast, turning to coat. Hold at least 2 hours or overnight in refrigerator
2On the grill, place chicken breast pocket side down, close off grill to "bake". Then turn the pocket side up until cooked through.
3Spoon verde sauce into pockets of chicken breast, put slices of Swiss cheese over the verde sauce pockets. Close grill lid another couple of minutes till cheese melts.