Chicken Monterrey

INGREDIENTS(Serves 4)

4 oz. grated Monterey Jack cheese (or similar)
4 small boneless, skinless chicken breasts 
3 tbsp. olive oil 
Salt and pepper
1 tsp bbq spice
2 spring onions, thinly sliced
2 seeded jalapeños, thinly sliced
2 tbsp chopped coriander
1 tsp. lime zest 
3 tbsp. lime juice 
½ green pepper, thinly sliced
½ red pepper, thinly sliced
½ yellow pepper, thinly sliced
½ small red onion, finely sliced
2 heads of little gem lettuce 

METHOD

Heat oven to 220°C (200°C Fan, gas mark 7). 
In bowl, combine spring onions and seeded jalapeños, coriander and lime zest, then toss with the cheese.
Make a pocket with a sharp knife in each chicken breast. Stuff with cheese mixture.
Heat 2 tbsp olive oil in large pan on medium. 
Season chicken and cook until golden brown on each side for 3 to 4 minutes. 
Roast in the hot oven until cooked through, 10 to 12 minutes.
Meanwhile, in large bowl, whisk together lime juice, 1 tbsp olive oil and ½ tsp salt. 
Add the peppers and red onion. Add the gem lettuce and 1 tbsp of coriander. 
Serve the chicken with a side of salad