Chicken Manchego
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| Serves: 4 | |
| 5 oz | Deli Manchego Cheese, (diced 1 cup) |
| 1/2 cup | Mt. Olive Marinated Roasted Red Peppers |
| 2 teaspoons | lemon zest |
| 3 tablespoons | Planters Slivered Almonds |
| 1 3/4 lb. | boneless, skinless chicken breasts |
| 2 teaspoons | lemon pepper |
| 4 tablespoons | Pompeian Classic Mediterranean Olive Oil, divided |
| 1/2 teaspoon | dried oregano leaves |
| 1/2 teaspoon | kosher salt |
| 1/4 teaspoon | pepper |
| 1/4 teaspoon | crushed red pepper |
| Dice cheese and red peppers into small bite-size pieces. Zest/grate lemon peel (no white). Combine cheese, red peppers, lemon zest, almonds, 3 tablespoons olive oil, oregano, salt, pepper, and red pepper; let stand 15-20 minutes for flavors to blend. Preheat grill pan on medium-high 2-3 minutes. Coat chicken with 1 tablespoon olive oil; sprinkle with lemon pepper. Place chicken in pan; gril 4-5 minutes on each side or until 165. | |
| Slice | chicken, top with cheese mixturevand serve. |
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