Lemon & Herb Chicken Breast with Biscuit & Corn Stuffed Bell Pepper

TV 7 Summer Grilling Special-July 8, 2005 

6-6oz. skinless-boneless chicken breast

½ cup olive oil

juice of one lemon

one lemon sliced thin

3 cloves garlic minced

1 tblsp. ground chipotle pepper

1 tsp. ground cumin

1 cup chopped fresh oregano

1 tsp. salt

1 tsp. ground black pepper

3 large bell peppers halved and seeds removed

1 cup corn kernels

1 cup shredded cheddar cheese

½ cup cooked black beans

½ cup sour cream

1 medium diced tomato

salt and pepper to taste

8-1oz. biscuits crumbled coarse 

Combine the first ten ingredients into a galloon size zip lock bag, close and shake the bag gently to mix all the ingredients evenly.  Let the chicken marinate overnight.  Add the corn, cheese, beans, sour cream, tomato, salt and pepper to a large mixing bowl and hand crumble the biscuits on top.  Mix well and stuff peppers, garnish with a slice of tomato on top. Start the grill on medium heat and add the peppers around the sides of the grill.  Close the lid and grill peppers for 8-10 minutes.  Add the chicken and grill for 6-8 minutes on each side.  Plate the chicken and peppers one each and serve with a tossed salad.