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1
Preheat oven to 375 degrees.
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2
Prepare your cheese filling by combining shredded cheese, cream cheese, diced red onion, and diced jalapenos. Reserve 1 cup of the mixture and store in the refridgerator for use in the cheese sauce.
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3
Lay chicken breasts flat on a sheet of parchment or wax paper. Using the palm of your hand, flatten the breasts so that the entire piece of meat is fairly uniform in thickness.
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4
Using a sharp knife, preferably a filet knife, turn the breast on its side and starting about an inch from the edge, cut across the breast to form a pocket. What we are going for is something that looks a bit like a canoe when laying on its side.
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5
Salt and pepper both sides.
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6
Turn the breast back over on its side and stuff with cheese mixture, evenly dividing it between all four pieces of meat.
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7
Place chicken breasts, cheese side up, in a casserole dish or cast iron skillet and cover with aluminum foil, then put them in the oven.
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8
In the meantime, begin preparing your cheese sauce by placing your sliced green onions, garlic, and beer into a small sauce pan. Allow to marinate at room temperature while the meat cooks.
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9
When chicken is cooked through, remove foil and top with diced green peppers, sliced olives, and diced tomatoes. Return to the oven until toppings are tender.
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10
In the meantime, finish preparing your cheese sauce by first removing and disgarding the garlic cloves.
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11
Add the milk and crumbled bacon and bring to a boil over medium heat, stirring constantly.
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12
Reduce heat and add in the reserved cheese mixture, stirring until completely melted.
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13
Top chicken breasts with beer-cheese sauce. I like to serve these over rice!
