5 oz Deli manchego cheese (1 cup)
1/2 cup roasted red peppers
2 teaspoons lemon zest
3 tablespoons slivered almonds
4 tablespoons olive oil, divided
1/2 teaspoon dried oregano leaves
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 3/4 lb boneless, skinless chicken breasts
2 teaspoons lemon pepper seasoning
•Dice cheese and red peppers into small bite-size pieces.
•Zest/grate lemon peel (no white).
1.Combine cheese, red peppers, lemon zest, almonds, 3 tablespoons olive oil, oregano, salt, pepper, and red pepper; let stand 15-20 minutes for flavors to blend.
2.Preheat grill pan on medium-high 2-3 minutes. Coat chicken with 1 tablespoon olive oil; sprinkle with lemon pepper (wash hands). Place chicken in pan; grill 4-5 minutes on each side or until 165°F.
3.Slice chicken; top with cheese mixture and serve.
First Coast News