cheesy fajita stuffed chicken
| 4 | chicken breasts |
| 1½ | peppers (we used ½ red, ½ orange and ½ green), finely diced |
| 1 | onion, finely diced |
| 80 g | reduced fat cheddar, grated |
| 110 g | light Philadelphia |
| 2 tsp | chilli powder |
| 2 tsp | cumin (or garam masala) |
| 1 tsp | garlic powder |
| spray a large frying pan with a little oil over a medium-high heat |
| add the diced peppers and onions to the pan and cook until softened and the edges are just starting to brown, stirring occasionally |
| tip the mixture into a bowl and add the cheddar and Phildelphia, and mix well |
| meanwhile, in a large bowl sprinkle the chili powder, cumin and garlic powder over the chicken breasts and tumble around until well coated |
| cut a hilarious looking gash into the side of each one, getting a big a space as you can but being careful not to slice all the way through |
| using a teaspoon, spoon the cheesy mixture into each chicken breast, stuffing it well but not overdoing it. don’t worry if you have some leftover mixture |
| next, add a little more oil to the frying pan and put back over a medium-high heat |
| carefully lay the chicken breasts in the pan and cook for 8-10 minutes each side – flip it gently so you don’t squash it, and don’t worry if a little mixture dribbles out |
| serve! |