Grilled Chorizo and Monterey Jack Stuffed Chicken Breast

Heat the oil in a skillet over medium heat. Add the garlic, chorizo, onion and jalapeno and cook until tender, about 6-8 minutes. Remove from heat and allow to cool to room temperature.

Butterfly the chicken breasts by cutting them lengthwise across the width of the chicken breast. Do not cut all the way through, but stop about 1/2 inch before the end. Open the butterflied chicken breast and pound it lightly to flatten it evenly.

Spread 1 1/2 tablespoon of cream cheese in the middle of the butterflied chicken breast. Scoop some chorizo mixture and grated Monterey jack onto the cream cheese.

Roll up the chicken breast, squeezing the ends together. Keep all the stuffing inside the chicken. Using string, tie up the chicken breast. Do not make it too tight or else the stuffing will squeeze out the ends.

Mix the salt, black pepper, garlic powder and cayenne together. Sprinkle it over the chicken breast.

Grill the chicken breast on medium high heat, turning it every 10 minutes or so. You’ll want to grill it for about 25-30 minutes or until fully cooked.

Let it rest for 5 minutes before cutting and serving.