- 4 boneless skinless chicken breast halves (6 ounces each)
- 4 slices pepper Jack cheese
- 1 cup barbecue sauce
- Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with toothpicks.
- Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or a thermometer reads 165°, basting frequently with barbecue sauce. Discard toothpicks before serving. Yield: 4 servings.
Reviews for Barbecue Jack Chicken
"I'm going to have to try this one again before I can give it a higher rating. I tried baking it and the cheese all ran out. I will try broiling it next time since I don't own a grill."
"Put the cheese on top of the chicken just before taking off the grill, then sprinkle with bacon bits, chopped tomato and green onions."
"My daughter in law makes these but doesn't put the cheese inside. Shortly before taking off the grill, she lays the cheese on top to melt. Absolutely wonderful. I'm going to try it with the cheese inside. With cheese on top, you can put into a big bun as a sandwich."
"easy and quick on a weeknight but I must say I grow weary of the "health" police... if you don't like or approve of a recipe... just keep quiet... the rest of us will enjoy and share our positive thoughts.... just a nice way to step up a meal for our families!"
"This was delicious. I read the other comments first, so I decided to experiment . I bought some new thin, long metal skewers. I used 1 1/2 slice of cheese for each chicken breast; stuffed it in tight and then "sewed" the opening shut with the skewer. I cooked them on the grill, and only lost a tiny bit of cheese. Give it a try, the skewers came in a pack of 4 at Kroger for $2.99."
"Simple and excellent taste."
"Very easy and simple recipe to make on the fly. I switched the cheese to shredded Monterey Jack with Jalapeno Pepper, it gave the chicken some pop. Broiling this recipe worked out better then expected."