Mesquite Grilled Pepper Chicken

• 4 boneless, skinless chicken breasts
• 6 Pablano peppers
• 1 large red onion, cut lengthwise
• 1 1/2 c. Monterey Jack cheese, shredded
• 4 Romano tomatoes, diced
• 1/2 c. Worcestershire sauce
• 1/2 c. teriyaki sauce
• 1/2 c. Italian dressing
• 1/2 lemon
• wild rice or brown rice

1. Mix all sauces, including dressing and lemon in saucebowl. Cut ends of peppers off and discard seeds.
2. Cut peppers lengthwise.
3. Heat grill and add mesquite chips.
4. Place chicken on grill, baste chicken with sauce while cooking over a medium to low heat.
5. Cook and baste 30 to 40 minutes or until done.
6. While chicken is cooking, saute onions and peppers in small amount of canola oil.
7. Cook rice.
8. When chicken is almost finished, sprinkle with cheese, let cheese melt.
9. Make a bed of rice on individual plates.
10. Place chicken breasts on each bed of rice, adding peppers and onions on top and sprinkle with fresh, diced Romano tomatoes.

chicken breasts, peppers, red onion, cheese, romano tomatoes, worcestershire sauce, teriyaki sauce, italian dressing, lemon, wild rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=342914 (may not work)