boneless/skinless chicken breasts (about 4 ounces each)
1 bottle Italian dressing (syrup thickness)
1 medium red pepper
1 medium green pepper
1 medium yellow pepper
1 large white onion
4 slices Monterey Jack or your favorite cheese
sure that you trim any excess fat off the chicken breasts and place in
a plastic bag that seals tight. Add 1 cup of the Italian dressing to the
bag, close bag tight, and shake to make sure that all pieces of chicken
get coated with the dressing. Place in refrigerator and begin preparing
the other items. Turn on grill and preheat while you finish cutting.
Slice the onion into thin strips about 2 inches long. Next, cut the peppers
in the same fashion and place 5 red pepper strips to the side. Dice the
5 red pepper strips and Set aside as they will be used later for garnish.
Slice the jalapeños into rings about 1/4-inch thick and place to
the side for garnish.
Start grilling the chicken. As the chicken is grilling, mix the onions
with a 1/2 cup of the Italian dressing and sauté in a frying pan over
medium heat. When the onions have cooked for about 15 minutes or they
start to brown slightly, add the peppers and cook both of these until
the peppers are completely cooked. While the onions and peppers are cooking,
make sure to check on your chicken and cook until done (about 10 to 15
minutes). When the peppers are done, take the mixture out of the pan and
allow it to cool.
Place the cooked chicken breast on a sheet pan. Next, put enough of the
onion/pepper mixture on to cover the chicken. Then place a slice of the
monterey jack on top of the onion/pepper mixture. Next place 3 of the
jalapeño rings on top of the cheese in the middle of the chicken and then
sprinkle some of the diced red peppers on top of them. Place the sheet
pan on the natural gas grill long enough for the cheese to melt. You are
then ready to serve.