To a small bowl, mix all the fajita seasoning ingredients.
Heat the oil in a large skillet over medium-high heat. Add the garlic together with the onion and saute for 2-3 minutes. Add the peppers, then sprinkle with ½ of the fajita mix and cook for 3 minutes more. Set aside.
Cut a lengthways pocket to each chicken breast. Rub the chicken with the remaining fajita seasoning all over, then stuff the pocket with a spoonful of fajita-pepper mixture and cheddar cheese. Seal with a toothpick by inserting it diagonally, to keep the stuffing in.
To the same skillet, add the remaining oil and sear the chicken breast for 4-5 minutes per side.
Next, add ¼ cup of water to the pan, cover, and cook over low heat for 6-8 minutes, or until the chicken is fully cooked through.
Garnish with fresh parsley and serve with lime wedges if desired.
Notes
Cheese: you may use any other cheese like provolone, mozzarella, or Monterey jack
Bell peppers: use any colored bell pepper of choice
This stuffed chicken breast can be cooked in a pan or can also be baked if preferred. If you decide to bake it instead, bake at 375F for 25-30 minutes.
You will need to cover the pan to allow the chicken to fully cook. Don't try to cook it too quickly over high heat.
Use fresh garlic if you can. You may use garlic powder if you don't have any fresh garlic.
Store leftovers in the fridge for up to 5 days.
To reheat, microwave in the oven for 60-90 seconds. To reheat in the oven, preheat the oven to 375F. Wrap the stuffed chicken breast in foil, then place in the oven for about 8-10 minutes.