T.G.I. Friday's® Sizzling Chicken & Cheese

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Tuesday, September 07, 2004

Categories:

Entree

Yield:

Ingredients:

2 4-oz. chicken breasts

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)

Directions:

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"

Nutrition Facts:

Source:

T.G.I. Friday's®