4 chicken breasts
1 Tablespoons olive oil
½ red pepper
½ yellow pepper
½ green pepper
1 small red onion
½ cup shredded cheese (we used the Mexican style four blend)
Pre heat grill to 375.
Thinly slice all the vegetables.
Make equal distance slices across each chicken breast. Taking extra care to not cut all the way through the breast.
Cover each piece in a little bit of the olive oil. Cover both sides in the Everglades Cactus Dust.
In each cut are of the chicken add a piece of each one of the vegetables. It does get difficult towards the thinner ends of the breast so if all 4 pieces will not fit just put your favorites in those areas.
Cook chicken on grill for about 15-20 minutes depending on the thickness of your chicken till it is almost done.
Top each piece with some of the cheese. Let the cheese melt some and remove from the grill.
Comments will be approved before showing up.