Prep Time: 20 mins
Cook Time: 15 mins
Additional Time: 30 mins
Total Time: 1 hr 5 mins
Servings: 4
Yield: 4 sandwiches
Ingredients
4 skinless, boneless chicken breast halves
8 thin slices Monterey Jack cheese
1 avocado - peeled, pitted, and sliced
1 jalapeno pepper, seeded and sliced
¼ cup olive oil
½ lime, juiced
1 tablespoon spicy mesquite-flavored seasoning
1 pinch sea salt
1 cup chipotle barbeque sauce
4 Kaiser rolls, split
Directions
Step 1
Slice a small pocket into each chicken breast with a sharp knife. Layer cheese slices, avocado slices, and sliced jalapeno inside the chicken pockets. Pinch chicken breasts closed and secure with toothpicks or skewers; place chicken into a casserole dish.
Step 2
Whisk olive oil, lime juice, mesquite seasoning, and salt together in a bowl; drizzle half of the mixture over chicken breasts. Turn chicken breasts over and drizzle with remaining olive oil mixture; cover and refrigerate for 30 minutes.
Step 3
Preheat an outdoor grill for high heat, and lightly oil the grate.
Step 4
Place chicken breasts on preheated grill and cook for 7 minutes; turn chicken over and brush with BBQ sauce on the cooked side. Continue grilling for about 5 minutes; turn chicken over and apply BBQ sauce to the second cooked side. Cook chicken until no longer pink in the center and the juices run clear, about 2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 5
Serve each chicken breast on a Kaiser roll.
Editor's Note:
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
(per serving)
649 Calories
34g Fat
50g Carbs
36g Protein
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