12 skinless, boneless chicken breast halves
4 slices pepperjack cheese, diced
4 slices Swiss cheese, diced
13 slices Monterey Jack cheese, diced
5 tablespoons olive oil
1 pinch ground red pepper
Place chicken in a shallow dish or bowl. Sprinkle with pepperjack cheese. Turn chicken over and dip into excess cheese. Cover with 2 slices of cheese and sprinkle other side with Swiss cheese or Monterey Jack cheese.
Whisk together olive oil, red pepper and remaining cheese mixture. Dip chicken breasts into the mixture and place on grill. Allow to grill 12 to 24 minutes, turning once on each hot grill. Sprinkle with garlic powder and serve hot.
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