Pepper Jack Stuffed Chicken

From Quick Cooking (Nov./Dec. 2003), page 39.

Prep/Total: 45 min.
Yield: 2 servings

2 ounces pepper Jack cheese (I always guess at this)
2 boneless skinless chicken breast halves
1 teaspoon Mexican or taco seasoning
1 teaspoon vegetable oil

Cut cheese into two 2 ¼-inch x 1-inch x ¾-inch strips. Flatten chicken to ¼-inch thickness (or carefully cut a pocket into the side of each breast with a sharp knife). Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub Mexican seasoning over chicken.

In a large skillet, brown chicken in oil on all sides. Transfer to a greased 8-inch square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear. Discard toothpicks.

Notes:
- I hate pounding chicken, so I usually end up cutting a large pocket into the side.