Fajita Stuffed Chicken

• 1/2 cups Sliced Onion
• 1/2 cups Sliced Red And Green Bell Peppers
• 2 teaspoons Fajita Seasoning Mix, Divided
• 3 Boneless, Skinless Chicken Breasts
• 18 teaspoons Salt
• 18 teaspoons Pepper
• 1/4 cups Shredded Reduced-fat Mexican-blend Cheese

1. Preheat oven to 350 degrees F. Spray a baking pan with nonstick spray, or if you have a silicone baking mat, put that bad boy in the baking pan instead.
2. Then it will not require any spray!
3. Spray a skillet with nonstick spray and place over medium-high heat.
4. Add onion and bell peppers.
5. Cook and stir until softened, about 6 minutes.
6. Transfer cooked veggies to a bowl and sprinkle with 1 teaspoon fajita seasoning.
7. Stir well.
8. Slice a pocket in to the chicken breasts so that you can stuff them.
9. Make sure it is not too deep that everything will fall out.
10. Season chicken breasts with salt, black pepper, and remaining 1 teaspoon fajita seasoning.
11. Divide cooked veggies and stuff into the pockets of the breasts.
12. Place in the baking pan.
13. Cover baking pan with foil and bake for 20 minutes.
14. Remove foil and sprinkle stuffed cutlets with cheese.
15. Bake until chicken is cooked through, about 15 minutes.
16. Enjoy!

onion, red, mix, chicken breasts, salt, pepper, cheese

Taken from tastykitchen.com/recipes/main-courses/fajita-stuffed-chicken/ (may not work)