T.G.I. FRIDAY’S SIZZLING CHICKEN AND CHEESE
2 (4 ounce) chicken breasts
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 cup shredded Chihuahua white cheese
2 slices American cheese
2 tablespoons chopped garlic
2 tablespoons chopped parsley
2 ounces olive oil
1 teaspoon crushed red chiles
1/4 teaspoon black pepper
1/4 teaspoon salt
Pepper and Onion Medley
1 green pepper, julienne
1 red pepper, julienne
1 yellow onion, julienne
Pound chicken breasts to even thickness.
Combine all marinade ingredients. Place chicken breasts in marinade
and refrigerate for 2 to 4 hours.
Slice peppers and onions and sauté in olive oil until al dente.
Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat; cook evenly on
both sides to a golden brown color.
Heat cast iron skillet on burner over medium heat until very hot.
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."