Too good to eat? Nahh!!!
It's mouthwatering, and taste great to the very last bite!
This recipe is so easy and will impress your dinner guests. The idea originally came from El Chico.
My mom used to order their chicken with bell pepper and Monterrey Jack cheese.
Then one day, she decided to make it herself, but use pepper jack cheese instead, and ever since we've been hooked!
All you need it chicken breasts, seasoning, olive oil, bell pepper, and pepper jack cheese.
I cook my chicken breasts in a pampered chef pan, this way I know it will stay moist.
I add some olive oil and Lawry's Garlic with Parsley salt to each side of the breasts.
Then I bake it for 1 hour and 15 minutes at 350 degrees.
While that's cooking I cut my bell peppers. I like a lot of bell pepper, so for the 4 people I got two large bell peppers. I cut them into thin slices and then put slightly sauteed them with a little bit of olive oil. When I'm lazy or running low on time, I'll put them back into the produce clear back and tie it and nuke (steam) it for 3 minutes.
When your chicken is done, check to make it sure its 160 degrees and then add your bell pepper and cheese and put back into the oven until the cheese has melted.
You can also microwave the cheese as well.
And waa-la, a quick and super delicious main dish!
I added chicken stuffing and fresh green beans to my meal.
Got picky eaters? Serve the chicken without the peppers and cheese. The versatility is the best thing about this recipe!
Thanks so much for tuning in!
Until next time...