1. Slice each chicken breast lengthwise 3/4 of the way through. Rub the outside of each breast with one teaspoon of olive oil then set aside.
2. In a small bowl, combine the chile powder, cumin, garlic powder, salt, oregano, onion powder, black pepper, and paprika.
3. Sprinkle the outside of each chicken breast with the spice mixture, rub it in, and refrigerate for 30-minutes up to 24 hours.
4. Preheat oven to 425 degrees. 5. Meanwhile, heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Once shimmering, add the sliced bell pepper and onion, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, for five to seven minutes until slightly charred and softened. Remove from heat and set aside.
1. Heat two tablespoons of olive oil in a large oven-safe skillet, preferably cast-iron, over medium-high heat. 2. Place the chicken breasts in the hot skillet and cook for five minutes until you have a nice sear then flip and cook another five minutes. Fill the chicken breasts with the sautéed veggies and use toothpicks to secure them shut. 3. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the internal temperature of the thickest part of the breast registers 165 degrees.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the internal temperature of the thickest part of the breast registers 165 degrees. 8. Meanwhile, add the white American cheese and milk to a small saucepan over medium heat. Stir occasionally, until fully melted and combined then reduce heat to low.
9. Remove the chicken from the oven, squeeze the juice from one lime over top, and rest for five minutes. Remove toothpicks, top with the cheese sauce and cilantro, and your choice of additional toppings. Suggestions include pico de gallo, salsa, hot sauce, sour cream or crema, and guacamole. Serve warm.