Melted pepperjack cheese and a tangy barbecue sauce make a chicken breast delectable.

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Yummy chicken recipe also easy to make [UPDATED]

Published 11:14am Tuesday, June 19, 2012 Updated 4:15pm Tuesday, June 19, 2012

My notation in the cookbook says “yummy!” with two lines drawn under the word for emphasis.

I have a lot of pages dog-eared in my “Taste of Home Simple and Delicious Cookbook” (242 Quick, Easy Recipes with Everyday Ingredients), which is my method to mark a recipe I think I would like to try.

I used to do the “hmmmm-sounds-good-turn-to-the-next-page-then-put the-cookbook-away-and-forget-where-I-saw-the-recipe method — until I wised up.

I always go through a new cookbook and look at the recipes, stopping to read more if it makes my mouth water and dog-ear those pages. When I want to try something new, I can look in any of my cookbooks for the dog-eared pages indicating recipes I found appealing at one time.

If we like the recipe and would eat it again — that’s the bitmus test in our home — then the dog-eared page serves as a quick way to find it again.

I also try to write something in the margin after making a recipe such as what I might do differently the next time I make it, what worked well or what didn’t work so well. Maybe someday, my kids will find these notes helpful — or at the very least amusing.

While searching through the “Simple and Delicious” cookbook for another recipe, I came across the dog-eared page for the barbecue jack chicken and remembered we had loved it — the “yummy” in the margin was a dead giveaway — and then got a hankerin’ for it.

It was still yummy. But more importantly, with only three ingredients and a very short prep time — I ask, what’s not to love? Hope you enjoy it, too.


Barbecue Jack Chicken

Makes 4 tasty servings. Prep/total time: 25 minutes

4 Boneless skinless chicken breast halves (6 ounces each)

4 slices pepperjack cheese

1 cup barbecue sauce

Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers. (I used toothpicks and it worked just fine).

Grill chicken, covered, over medium heat or broil 4 inches from heat for 6 to 8 minutes on each side or until juices run clear, basting frequently with barbecue sauce.

Remove skewers (toothpicks) before serving.

Serve with baked potato, rice or something equally hearty in the winter, or a refreshing pasta or lettuce salad in the summer.

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