Tuesday, November 27, 2012

Smothered Chicken

I really can't believe I haven't blogged this recipe yet. I've been making this for years, and we have it pretty often. I usually have everything I need to make it. Chicken. 5 spices that are regulars in the pantry. Bell pepper. Cheese. Rice. Done!
I always serve it over white rice. (tip-use chicken broth instead of water to cook your white rice in, it gives it such good flavor!)
You need:
2 boneless skinless chicken halves
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
2 tbsp. butter
1 medium green bell pepper
1 medium red bell pepper
1/2 white onion
1/2 cup mozzarella cheese
1/2 cup cheddar cheese
Slice the chicken into thin fillets.
Dice up your peppers and onions (a big dice).

Mix all the spices together in a small bowl. Season both sides of the chicken.
Melt the butter over a med-high heat. Add the chicken to the skillet.
Cook for about 5 minutes per side, remove chicken from skillet. Add the peppers and onion to the same skillet and saute for 5 minutes.

Once the peppers and onions have softened (after the 5 minutes), slide them over in the skillet and put the chicken back into the skillet.
Spoon the peppers and onion over the chicken pieces, covering them.
Top with the cheddar and mozzarella cheese.
Put a lid on the skillet and continue to cook over a meduim heat for another 5 minutes.

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