Southwest Stuffed Chicken Breasts with Black Bean Salad

I just turned on ESPN just to have it on. There is a basketball game on and I look up occasionally just when there's a rise in the announcer's voice or a roar from the crowd. As I look up, I take in the action and as I watch, my eyes naturally veer to the ticker on the bottom and I am reminded why I am thankful for DVR. Because just as I look at the ticker, a string of text is creeping away, ending with the words "female staffer." What in the world could that be about? If we were at a restaurant or at a friend's house right now, I would be out of luck, forced to steal repeated glances at the TV until I get lucky and the same story makes its way back around. (This very thing is one of the reasons Steph always strategically seats me at Buffalo Wild Wings.)  Meanwhile, I'd be left wondering "what about a female staffer!?!?" The header was "NCAAF" meaning it had something to do with college football. Was it some sordid affair involving a seemingly unscrupulous coach? Or did a female staffer leak details about improper player benefits? Or did a female staffer become the new starting linebacker at LSU? My frustration would grow as they continue the slow ticker rotation while I would rudely ignore everyone around me. Ugh...just tell me ESPN!!! The ticker would march on, giving me news I am not interested in. I know the Broncos play the Chargers on Sunday! Everyone knows that! The only people that don't know that wouldn't be watching ESPN!! Ahhhhhh just tell me!!!!! I'd remind myself, I've been through this before, and I am bound to be disappointed. The news is usually not nearly worth the wait. But still...

Well, we have DVR. And I rewind to see what happened to our female staffer. Sure enough, I'm disappointed. Louisville hired some guy. ESPN felt it was necessary to remind its viewers that said guy had an affair with a female staffer several years ago. I already knew that.

Disappointing.

Tonight we had Southwest Stuffed Chicken Breasts with Black Bean Salad. Yummmmm!! Steph made the salad before I got home. I told myself that I read the recipe for the salad and I like most of the ingredients individually so there is no reason I can't eat this. Normally, I won't eat salad unless it begins with fruit (and don't you dare put celery in it). But I assure you, this salad was delicious. See recipe below.

The recipe calls for 8 boneless chicken breasts. I've ranted before about the large size of chicken at the store. We used 3 very large ones and then cut them in half prior to eating. So you basically take the chicken breast, cut a gash in the side and stuff it with all kinds of goodness (monterey jack, green onions, cumin, etc.) Then you grill them. In the BHG book, they suggest indirect grilling for this recipe. I didn't know what that was, but it worked out pretty well. Cooking chicken on the grill is frustrating for me. I never seem to find the perfect middle ground between uncooked on the inside and charred on the outside. Just like microwaving popcorn. I either end up with a large handful of uncooked kernels or a house that smells like burning popcorn.

Indirect grilling involves heating all the burners on your grill. Let it heat for a few minutes then turn off one burner. Put the chicken there. It took a little longer than anticipated (25 minutes total I think), but they were pretty thick. The chicken ended up cooked but not charred.

We just served the chicken with the salad with no other side dish. It was fantastic. Connor enjoyed it too and kept eating and eating right up until one of us accidentally said the word "bath." Then he was suddenly all done and ready for the bath.

Makes 8 servings

8 skinless, boneless chicken breast halves
1 cup shredded Monterey Jack cheese (4 oz)
1 4-oz can diced green chiles, undrained
3 tbsp chopped green onions
1 tsp ground cumin
2 cloves garlic, minced
1 tbsp olive oil
1/2 tsp salt
1/8 to 1/4 tsp crushed red pepper
1 recipe black bean salad

1) Make a pocket in each chicken breast half by cutting horizontally from the thickest side almost to the opposite side.

2) For stuffing, in a medium bowl combine cheese, chiles, green onions, cumin, and garlic. Divide stuffing among chicken. If necessary, secure openings with toothpicks. Brush chicken with olive oil and sprinkle with salt and red pepper.

3) Grill for 15-18 minutes or until no longer pink.

4) Serve with Black Bean Salad.

Black Bean Salad: In a large bowl, combine one 15-oz can black beans, rinsed and drained; 1 medium avocado, seeded, peeled and chopped; 3/4 chopped yellow sweet pepper; 1/3 cup chopped roma tomato; 1/4 cup chopped red onion; 1/4 cup snipped fresh cilantro; 3 tbsp lime juice; 1 tbsp olive oil; 1 fresh jalapeno, seeded and chopped; 1 clove garlic, minced; 1/4 tsp salt, 1/4 tsp black pepper. Cover and chill for 2-8 hours.