Easy Cheesy Baked Fajita Chicken

1. Preheat the oven to 400ºF/200ºC

To Butterfly the chicken

1. Place the chicken breast on a chopping board with the fattest part of the breast facing the blade of your knife.
2. Keep the knife flat and parallel to your chopping board and horizontally through the chicken breast. Use your other hand to slowly open the chicken up like a book. You will be left with a heart shaped piece of chicken.
3. Cover the chicken with a sheet of parchment paper and using a fry pan to lightly pound the chicken.
4. Repeat with the remaining chicken breasts

To make the filling

1. Slice the bell peppers into thin strips and peel and slice the onion into similar sized strips.
2. Place a large heavy fry pan over a high heat and allow it to get hot. (see note 3)
3. Add in 1 tablespoon of olive oil and then fry the veg for 3-4 minutes until lightly charred and starting to soften.
4. Remove from the heat and add in the cumin, garlic powder, salt, chili powder, smoked paprika and oregano. Stir to combine.

To construct your chicken

1. Stread ¼ of the mixture over two of the flattened chicken breasts and then top each with 3 slices of cheese. Divide the remaining veg over the top and sandwich shut with the last two chicken breasts.
2. Using the same pan you cooked the veg in, add 1 tablespoon of olive oil and gently sear one side of the chicken stacks. Carefully flip the chicken and place the fry pan into the oven.
3. Bake for 15 minutes until the cheese has melted and the chicken is cooked through.
4. If your fry pan isn't oven proof then carefully transfer the chicken to a lined baking sheet.
5. Serve with flour wraps, avocado and sour cream. Or with mexican rice.