Tuesday, March 04, 2014

T.G.I. Friday's Sizzling Chicken and Cheese

Two 4-ounce boneless, skinless chicken breasts

2 tablespoons chopped garlic
1⁄4 cup olive oil
1 teaspoon red pepper flakes
1⁄4 teaspoon black pepper
1⁄4 teaspoon salt

Pepper and Onion Medley:
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 yellow onion, cut into thin strips
1⁄4 cup olive oil
1 teaspoon chopped garlic
Salt and black pepper
2 tablespoons olive oil
2 cups mashed potatoes
1⁄2 cup shredded Chihuahua cheese
2 slices American cheese
2 tablespoons chopped fresh parsley

Trim the fat and pound the chicken breasts until thin.

Combine all the marinade ingredients. Put the chicken in the marinade and refrigerate for 3 hours.

Sauté the peppers and onion and in the olive oil for 2 minutes. Then add the chopped garlic and continue to sauté for 2 to 3 minutes more. Season with salt and pepper to taste.

Sauté the chicken breast on all sides in the olive oil over medium heat.

Heat a cast-iron skillet over medium heat until very hot, then remove from the burner.

Place the mashed potatoes on the bottom of the skillet. Cover with the pepper and onion medley, then the cheeses. Top the cheese with the chicken.

Sprinkle with the chopped parsley. Serve directly from the skillet.

Serves: 2 person

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