This is a quick and healthy low carb dinner. Great with a big garden salad!
By Chef Tristin Papenfuse
Prep Time: 20
Cook Time: 20
Serves: 2-4
INGREDIENTS:
2 Lg. Chicken Breast
1 Med. Sweet Onion – sliced length ways
1 Red Bell Pepper – sliced length ways
1 Yellow Bell Pepper – sliced length ways
6 Pieces Pepper Jack Cheese – thinly sliced
Extra Virgin Olive Oil
Garlic Powder
Kosher Salt & Pepper
METHOD:
- Cut chicken breast in half and then pound out to ¼ inch thickness. I generally end up cutting a couple of the breasts in half once they have been pounded out. Salt, pepper and garlic powder both sides of the chicken. Set aside.
- Sauté onion and peppers in a medium non-stick skillet on medium heat for 5-10 minutes until slightly tender. Salt and Pepper to taste.
- Slice cheese to fit onto your chicken pieces. Usually about 2-3inches wide and about 2 inches deep.
- Once peppers have cooled, place cheese and pepper on the pointy side of the chicken. About 4 slices of pepper and 4 slices of onion. Start rolling from the pepper side. Skewer or toothpick your chicken closed.
- On an oiled grill pan (or outdoor grill) at medium-high heat, place chicken seam side down. Cook approximately 15-20 minutes turning every couple minutes to ensure even cooking.
- Remove skewers prior to serving. Enjoy!
CHEF’S TIPS:
-I have used toothpicks numerous times and they work great, but I feel that skewers don’t break as easy. I prefer the skewers.
-I like to drizzle balsamic vinegar over the rolls towards the end of their cook time!
About Chef Tristin:
Chef Tristin Papenfuse is a yacht chef and co-owner of Viaggio Charter, based out of Seattle, Washington. She began cooking in the kitchen with her mother and developed a passion for creating wonderful tastes and flavors early on. Tristin is a self-trained chef and takes every opportunity to learn something new from her peers and experimentation with new ingredients.
Tristin’s forte is seasonal and local Pacific Northwest fare, but she also enjoys working with any type of cuisine she can. She has been quoted as saying, “Even if you don’t think there is anything to eat in your fridge, chances are pretty good that I can make something out of what you do have.”
Growing up in Western Florida led to Tristin’s passion for boating, which she and her husband now share. Currently she masters her creations aboard their yacht, VIAGGIO, during charters in the Pacific Northwest and Southeast Alaska throughout the summer. In addition, Tristin works freelance on yachts between SE Alaska and the Bahamas.
Tristin counts herself among the lucky few that are able to make a living while enjoying their passion. Every chance she gets, Tristin and Viaggio Charter try to give back to the community by working with local school fundraisers, SeaFair’s Special Needs Cruise, Epoch Expeditions and other non-profit organizations.
