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Tgif Sizzling Chicken And Cheese Recipe
2 4oz chicken breasts
1/2 C. shredded Chilhuahua white cheese (aka queso quesadilla)
2 slices American cheese
Marinade:
2 large cloves garlic, miniced
2 T chopped parsley
2 oz. olive oil (extra virgin is best)
1 t. crushed red chilies (or a little ground red pepper)
1/4 t. black pepper
1/4 t. salt
Pepper & Onion Medley:
1 green pepper, julienne
1 red pepper, julienne
1 yellow onion, julienne
salt & pepper
Pound chicken breasts to even thickness. Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate for 2 to 4 hours. Slice peppers and onions and saute in olive oil until al dente. Season with salt and pepper. Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color. Heat cast iron skillet on burner over medium heat until very hot. Place cheeses on bottom portions of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley. Top with chopped parsley. Serve "sizzling7#34;.
NOTE: This is supposed to be for one or two servings but if you use 1 each green and red pepper and a whole onion it's WAY to much for a serving - 1/4 that much is surely plenty. I used the olive oil marinade to cook bothe the chicken and the veggies instead of wasting new oil and garlice like the original recipe sadi. I also didn't use the cast iron skillet, I just melted the cheeses toghether in the saucepan and poured it over the veggies onto a plate - almost as good...of course the "crispy" cheese on their skillet plate is yummy, but I don't won any cast iron. Can't wait to make this again.
MY NOTE: I won't use cast iron on my smooth top stove but I don't see why you can't put the skillet in the oven and get it really hot. I'll try that.
This may have been a lowcarb recipe hence the fewer peppers suggested?? I don't really know.
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