Ingredients

• 4 boneless skinless chicken breasts
• 2 ounces cream cheese, at room temperature
• 4 slices pepperjack cheese
• 2 poblano peppers, sliced
• 1 yellow onion, chopped or sliced
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• kosher salt and black pepper
• 1 tablespoons extra virgin olive oil
• 2 T butter
• 1 jar salsa verde
• fresh cilantro and limes for serving

Instructions

• Preheat the oven to 425° F.
• Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the 2 sides and spread them out like an open book.
• In a skillet, with 1T olive oil and 2 T butter, sauté the chopped onion, on medium low.
• When the onions are slightly browned, add in the cream cheese and turn off the stove top.
• Allow the cream cheese to melt, stirring to incorporate the onions.
• Spread the cream cheese on 1 side of the chicken, then add the pepper jack and a few poblano pepper slices.
• Fold the other side of the chicken over the peppers/cheese, like a book, to enclose the filling.
• Place the chicken in the skillet or baking dish.
• Rub with olive oil.
• In a small bowl combine the chili powder, paprika, garlic powder, salt and pepper.
• Rub the seasonings all over the chicken.
• Sprinkle the remaining poblano peppers and onion mixture around the chicken.
• Drizzle everything with olive oil, then pour over the salsa verde.
• Bake 20-25 minutes, until the chicken is cooked through. Serve with fresh cilantro and limes.