This is a fantastic tasting chicken recipe my husband put together, my daughter and I were quite impressed with the end result. The chicken breast is moist and tender and has just the right amount of heat for our liking.
3 large chicken breasts (about 8 ounces each)
1/2 red bell pepper, diced small
1 cup finely chopped broccoli
1 cup grated jalapeno cheese (I use Kraft jalapeno cheese block)
3 tablespoons freshly grated parmesan cheese
2 tablespoons mayonnaise
1 teaspoon chili garlic hot sauce
1/4 teaspoon paprika
Salt and pepper to taste
3 slices mozzarella cheese
3 tablespoons bacon drippings (do not sub, this flavors the chicken perfectly)
Cut slits in the middle of the chicken breasts making sure you do not cut through the chicken, sit the breasts up like little boats and set aside.
In a bowl mix together the diced bell pepper, chopped broccoli, grated jalapeno cheese, Parmesan cheese, mayonnaise, chili sauce and paprika; stuff this mixture into the chicken breasts.
Melt the bacon dripping in an oven proof pan.
Season the breasts generously with salt and pepper and lay then down in pan and top with mozzarella cheese slices.
Cover and bake in a preheated 350 degree Fahrenheit oven for 1 hour, remove cover and continue to cook for another 20 minutes.
Remove from oven and allow cooling for a few minutes.
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.