This sheet pan stuffed chicken is marinated in a mixture of spicy jalapenos, fresh cilantro, and succulent limes, then stuffed with salsa, topped with melty cheese, and baked to perfection.
Combine all marinade ingredients in a high powered blender and blend until smooth.
Place chicken breasts in a large ziplock bag and pour marinade inside the bag. Close the bag and let marinade in the fridge for at least 2 hours.
Preheat oven to 425F. Line a heavy duty baking sheet with heavy duty foil.
Slice a pocket into the chicken breast for salsa stuffing. I would start about an inch from the end and finish an inch from the other end so that you don't split them all the way in half.
Fill pocket with your favorite salsa, I suggest something smokey with a depth of flavor like a chipotle version.
Place on baking sheet and sprinkle with taco seasoning. Bake for 30 minutes, make sure internal temperature of chicken reaches at least 165F. Sprinkle the top with cheese and then broil for 3-4 minutes. Stay close and check on it every minute or so, the broiler works fast. Once the cheese is melty take them out.