4 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
2 jalapeños

Make 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.

26 UNLV CHEFS