Sizzlin Chicken and Cheese

A Friday's favorite...my at home version :)


Chicken Breasts ( I normally get the boneless, skinless tenders)
2 tablespoons olive oil
Shredded Mexican Cheese (I use the Kraft 4 cheese blend)
2 slices American cheese per chicken piece
1 red pepper, sliced up fajita style
1 green pepper, sliced up fajita style
1 onion, sliced up fajita style

Marinade:
1 or 2 chopped garlic cloves
2 tablespoons chopped parsley
1 ounces olive oil
1 teaspoon chilli powder
1/4 teaspoon black pepper
1/4 teaspoon salt


Pound chicken tenders to even thickness. Combine all marinade ingrediendts in a plastic baggie ( or bowl--your choice). PLace chicken breasts in marinade and refrigerate for 30 mins or longer. You can do this over night or before you go to work. Flavor is obviously stronger the longer you leave it in the bag, but I have done the quick and dirty 30 min. version as well and it's still good!


Slice peppers and onions and saute in olive oil until al dente.
Season with salt and pepper if you'd like. Then remove and put aside. Saute the chicken in olive oil over medium heat. Cook evely until both sides are a golden brown. Remove and put aside.

Heat a cast iron skillet (this works the best!),or any other non stick skillet will work too, until it is very hot. Place slices of american cheese and handful of shredded cheese on skillet. Cover with the pepper and onion mixx. Add chicken to the top. Once it's become it's gooey wonderfulness, push onto a plate and serve immediately.


I normally serve this with brocolli or eat it alone. You can serve it with rice and at Friday's they serve it with Mashed potatoes.