Cooking Instructions

• Preheat oven to 400 F.
• In a small bowl combine softened cream cheese, shredded pepperjack cheese, bell pepper, chopped onion, garlic powder, and onion powder. Mix well.
• Using a sharp knife, slice through the middle of each chicken breast lengthwise (not all the way through) to create a pocket to stuff the filling into. I leave at least a half inch on each end unsliced so that the filling does not fall out.
• Spoon filling into each chicken breast, dividing filling evenly between them. Using toothpicks or skewers, pin the edges of the chicken shut at a diagonal angle.
• Combine ingredients for dry rub (cumin, garlic, chili powder, salt, and pepper) and sprinkle over both sides of each chicken breast carefully.
• Heat a large oven safe frying pan over medium heat, and add olive oil. Sear chicken for about 4 minutes on each side, making sure they do not burn.
• Immediately transfer to preheated oven and bake at 400 F for 15-18 minutes, or until instant read thermometer in thickest part of breast reads at least 165 F.
• Remove from oven, cover pan in foil, and let rest 5 minutes before serving.