1. Season both sides of the chicken breasts with chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin, salt, and pepper.
2. Heat a grill pan over medium to high heat, then grill the chicken until fully cooked, reaching an internal temperature of 165°F. Set aside.
3. For the cheese sauce:
• In a medium-sized saucepan, melt the butter over medium heat.
• Whisk in the flour and cook until it starts to bubble around the edges.
• Slowly pour in the milk while whisking continuously to combine.
• Keep whisking until the mixture is heated through. You can check the temperature by feeling it with your finger; it should be hot enough to melt the cheese but not boiling.
• Once heated, gradually whisk in the shredded cheddar cheese, adding it in small amounts at a time until it’s all melted and well combined.
• Stir in the paprika and cayenne pepper. Taste and season with additional salt if necessary.
4. Serve the hot cheese sauce over the grilled chicken and enjoy!
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