Grilled Chicken with Pico de Gallo
Ingredients
- 6 - 8 boneless chicken breasts
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 tsp. dried marjoram
- 1 cup Monterey Jack cheese, (grated)
Instructions
- Cut a horizontal slice in the middle of each chicken breast without cutting all the way through
- Place chicken in a baking dish
- Add olive oil, salt and pepper and marjoram
- Marinate for about an hour in the refrigerator
- Remove from marinade and grill over charcoal or gas grill slit side down first
- When chicken is done place some cheese in each slit and continue to grill until cheese melts
- Serve with Pico de Gallo over chicken
- This recipe is so good
- You will love the subtle flavor of the marjoram
Notes
Pico de Gallo