Cha-Cha-Chicken Monterrey

Cha-Cha-Chicken Monterrey

Ingredients:
2 boneless skinless chicken breasts
4 stalks green onion, cleaned, ends cut off
1 medium red bell pepper, cleaned, julienned
2 cups, separated, Italian dressing
1 cup, separated, white vinegar
1/2 cup lemon juice
1/4 lb Monterrey Jack cheese (block), sliced

Special equipment:
Grill pan


Instructions:

1. In a gallon Ziploc bag, mix 1 cup Italian dressing, 1/2 cup vinegar and lemon juice. Add chicken and let marinate for 3-4 hours (if you start with frozen chicken, that's OK, let it defrost in the mix)
2. Preheat a grill pan over medium heat and the broiler in your oven
3. Over medium heat, cook chicken
4. While the chicken is cooking, prepare green onions, red bell pepper and cheese. In a quart sized Ziploc bag, place remaining dressing and vinegar, and then add bell peppers
4. Once the chicken is mostly done (about 10-15 minutes), place the green onion in the pan to cook. Cook for a minute on each side
5. Once the green onion is done, place them atop the chicken breasts. Next, place the sliced cheese on top of chicken and green onion
6. Place pan in oven under the broiler. It will stay there until cheese has melted (some will drip off into pan, it's OK). This could take up to 5 minutes. Keep a close eye on it because you don't want to burn anything (note: some cheese that drips on the pan could look like it's burning, but might not be- if it smells burnt, then it is)
7. Remove from oven and remove chicken from pan
8. Add peppers to pan (draining the liquid first), and cook over medium heat. Depending on how you want your peppers determines cooking time. If you want them crunchy, no more than 3-4 minutes. If you want them soft, 8-10 minutes.
9. Plate and serve over white rice