This is my best friend and sister, Jan.
Though we live about 7 hours apart, we get together several times a year and have maintained an extremely close relationship. We have been on shopping marathons, have decorated rooms, flipped a house to sell, done mission work in Peru, and gone grave hopping looking for clues on our family history. We have so much fun together and NEVER seem to run out of things to talk about! Of course, we have shared hundreds of recipes through the years and I have learned lots of information about cooking from her. She is an awesome cook and is great at creating new recipes. I will no doubt be referencing her in future posts when I share some of those super dishes!
So on those once or twice a year shopping marathons, of course part of our fun is going out to eat at different restaurants. Off topic here, but funny story. We meet at a town halfway between our homes. It is SO weird that every time we meet up, we are wearing the same outfit or something similar in the same color! Once at lunch, the waitress asked us where we worked because we had the same outfit on! She thought it was some kind of uniform! I digress. Let’s get back to food.
So one of the dinners that we frequently order at a particular restaurant is Sizzlin’ Chicken. The chicken is marinated in olive oil, garlic, and spices that give it a little kick. The restaurant serves it on top of green peppers and onions that have been seared in a cast iron dish, topped with mashed potatoes & cheese, and then the chicken. It is SO good! This has become one the favorite ways for both of us to prepare chicken. It is good as just the chicken alone, with the potatoes, peppers, & onions, or on a grilled chicken salad. In a few days, I will show you how I have paired it with pasta and a creamy, cheesy sauce.
Sizzlin’ Chicken and Cheese
- 4-5 whole chicken breasts, sliced into 2 thin pieces
- 2 cups shredded white Mexican cheese or combination cheddar cheddar & Monterrey Jack
- Mashed potatoes
For the marinade:
- 4 tablespoons garlic, chopped
- 4 tablespoons parsley, chopped
- 1/2 cup olive oil
- 2 teaspoons crushed red pepper flakes
- 1/2 teaspoon black pepper
- 1 teaspoons salt
For the pepper and onion medley:
- 1 green pepper, julienned
- 1 red pepper, julienned
- 1 yellow onion, julienned
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 portion of skillet and cover with pepper and onion medley.
Place mashed potatoes on top portion of peppers & onions.
Add chicken to top of pepper and onion medley, resting on potatoes.
Top with chopped parsley.
(Note: I do not have a cast iron skillet, so I used a regular skillet)