Cheesy Fajita-Stuffed Chicken Breasts

Preheat the oven to 400 degrees F.

In a cast-iron skillet, heat the vegetable oil over high heat. Add the sliced bell peppers and onion. Cook for 2 minutes until they start to char and sweat. Keep the vegetables crunchy. Add the fajita seasoning, mix well, and cook for another 30 seconds. Set aside to cool.

Pat the chicken breasts dry with a paper towel. Carefully cut each chicken breast lengthwise halfway through, making sure not to cut all the way through. Open the chicken breasts flat.

On one half of each chicken breast, spread 1 tablespoon of shredded cheese, followed by roughly 2 tablespoons of the fajita stuffing, and finally, add another 2 tablespoons of cheese. Fold the other half of the chicken breast over the stuffing, and press the edges together. Secure with toothpicks.

In a small bowl, mix the salt, pepper, and paprika. Season both sides of each stuffed chicken breast.

Heat the olive oil and butter in an oven-safe cast-iron skillet over medium heat. Sear the chicken breasts for 2 minutes on each side.

Transfer the skillet to the preheated oven and bake for 15 minutes, or until the thickest part of the chicken reaches 165 degrees F.

Remove the skillet from the oven, and let the chicken rest for 5 minutes. Carefully remove the toothpicks before serving.