Wednesday, August 5, 2009

Smothered Chicken

My absolute favorite dish!

Its inspired by a dish that used to be served at The Black-Eyed Pea called Sante-Fe Chicken. They haven't had in on their menu in at least 10 years, but it was always our favorite so we recreated it! The measurements are not exact by any means. Just eyeball it and make it how you like it!

4 boneless, skinless chicken breasts
Italian Dressing
Bell Peppers, sliced (all green, or be festive and add a red and yellow)
Mushrooms, sliced (canned or fresh)
Onion, sliced
Rice a Roni (any flavor is fine, we like Chicken and Mushroom)
Montery Jack Cheese, shredded

Tenderize and marinate chicken in the italian dressing. I leave it in the dressing for anywhere from an hour to overnight. Cut up the bell peppers, mushrooms and onions. Place in a large bowl, splash the veggies with some italian dressing, mix to coat all the veggies. Sometimes I add a little garlic to the veggies too. Warm oven to 350. Send DH out to the grill to grill up the chicken. While the chicken is cooking, prepare the rice a roni as directed on the box. Next, grill or saute the veggies. We prefer them on a grill pan, they are nice and chrisp that way. If you don't have one of those, you can saute them in a frying pan or throw them on the grill in a grilling basket. Once the chicken is cooked, top with the shredded cheese (the more the better!) and bake in the oven for about 5 minutes (until the cheese is melted). Serve the chicken on a bed of rice and top with the grilled veggies. Yum!!!

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