“…It’s easy, dirties a minimal number of dishes, and has kind of a southwestern kick. Have it with a salad or a pile of rice. Whatever floats your boat…”
2 chicken breasts, sliced in half long ways so that you have 4 pieces
1/2 cup flour
1/2 cup corn starch
1 1/2 teaspoons garlic salt
1/4 teaspoon pepper
1/2 cup chopped sweet peppers (I used red, yellow, and orange mini ones)
1/2 cup chopped red onion
1/2 cup chopped mushrooms
2 cloves garlic, minced
1 tomato, chopped
1/2 teaspoon dried oregano
Pinch of cayenne pepper
1/4 teaspoon chili powder
1/2 teaspoon smoked paprika
1/8 teaspoon cumin
About 1 cup monterey jack cheese
1. Place the chicken in a gallon ziploc bag. Beat the egg and put it in the bag with the chicken and shake it up. Put the flour, starch, garlic salt, and pepper in another plastic bag. Remove the chicken from the egg bag and place it in the flour bag and shake it up until coated.
2. Heat a cast iron skillet on about medium heat with a small amount of olive oil. Cook the chicken until browned on both sides and no longer pink on the inside (about 20 minutes).
3. Remove the chicken from the skillet. Add about a tablespoon of butter and once it’s melted, add the peppers, mushrooms, onion, garlic, and spices. Cook on high heat until tender and beginning to brown.
4. Add the tomato and mix to combine. Remove the sauteed and return the chicken to the skillet.
5. Top each piece with some of the sauteed vegetables and then top with cheese.
6. Broil the entire skillet until the cheese is melted. Top with chives if desired.
Credits: Recipe & photos courtesy of Yammie’s Noshery