Pepper Jack Stuffed Chicken with a Jalapeño Honey Sauce
  • 1 lb thinly sliced chicken breasts
  • Italian seasoned breadcrumbs
  • 2 eggs, lightly whisked
  • sliced pepper jack cheese
  • olive oil
  • 2 jalapeños, seeds removed to reduce heat & sliced
  • 3 garlic cloves, smashed
  • 3 Tbsp honey
  • 3 Tbsp water
  • 1 tsp red wine vinegar
  • 1 Tbsp finely chopped red onion
  • a palmful of cilantro leaves (optional)
  • ½ tsp salt
  1. Preheat your oven to 425 degrees.
  2. Coat the chicken with the egg and then into the breadcrumbs.
  3. Lay a slice or two of pepper jack cheese on each piece of chicken.
  4. Roll the chicken and secure with a toothpick or two.
  5. Place onto a lined baking sheet and cook for about 15-18 minutes until golden and cooked through.
  6. For the sauce. In a small frying pan, over low heat, add a few drizzles of olive oil, the sliced jalapeños and garlic cloves. Cook until the peppers and garlic are lightly golden.
  7. Place the peppers, garlic, honey, water, red wine vinegar, red onion, cilantro and salt into a blender. Puree until smooth.
  8. Serve the sauce overtop the chicken.
Recipe by LeMoine Family Kitchen at