2 Tbs. olive oil 1 tsp. chopped garlic 1/2 cup of shredded Chihuahua white cheese 2 slices of American cheese
For the Marinade 2 Tbs. chopped garlic 2 Tbs. chopped parsley 2 oz. olive oil 1 tsp. crushed red chilies 1/4 tsp. black pepper 1/2 tsp. salt
For the Pepper & Onion Medley Julienne: 1 green pepper 1 red pepper 1 yellow onion
For Serving Plates: For each serving: 1 cast iron skillet with wooden liner (available in most cookware/kitchenware stores and department stores)
Step 1 - Preparing Chicken Breasts and Marinade Pound chicken breasts to even thickness (place in a plastic bag, let air out of bag and seal to eliminate splattering on countertops and eliminating an food safety concerns) Combine all marinade ingredients Place chicken breasts in marinade; refrigerate for 2 to 4 hours
Step 2 - Pepper & Onion Medly Julienne Slice peppers and onions into 3/8-inch strips Sauté peppers and onions in olive oil until "al dente" Season with salt and pepper
Step 3 - Chicken Breasts and Serving Plate Sauté chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color (about 165°)Heat the cast iron skillet on a burner over medium heat until very hot Using tongs, transfer skillet to wooden liner Place mashed potatoes on top portion of skillet Place cheeses on bottom portion of skillet and cover with pepper and onion medley Add chicken to top of pepper and onion medley, resting on potatoes Top with chopped parsley Serve "sizzling"
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