Start to finish: 25 minutes
4 chicken breast half, boneless
4 slices pepper jack cheese
1 cup barbecue sauce
1. Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers. (Several toothpicks work well too)
2. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or a meat thermometer reads 170°, basting frequently with barbecue sauce.
For an extra taste, throw on some cooked bacon in the pocket with the cheese.
Bacon/Swiss Tossed Salad
Start to finish: 10 minutes
4 cups romaine lettuce, torn
4 ounces Swiss cheese, shredded
3/4 cup bacon bits
1/2 cup cashews, salted
3 Tablespoons Brown sugar
2 Tablespoons water
2 Tablespoons red wine vinegar
2 Tablespoons olive oil
1/4 teaspoon minced onion, dried
1/4 teaspoon poppy seeds
1/4 teaspoon ground mustard
In a large bowl, combine the romaine, cheese, bacon and cashews. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.