TGI Friday's Sizzling Chicken & Cheese

Chicken Breasts
Two 4-ounce. Chicken Breasts
tablespoon. Olive Oil
1 teaspoon Chopped Garlic

1/2 Cup of Shredded Chihuahua White Cheese
2 Slices of American Cheese

2 Tbs. Chopped Garlic
2 Tbs. Chopped Parsley
2 Oz. Olive oil
1 tsp. Crushed Red Chilies
1/4 tsp. Black Pepper
1/4 tsp. Salt

Pepper & Onion Medley Julienne
1 Green Pepper
1 Red Pepper
1 Yellow Pepper

Serving Plates: For each serving: 1 cast iron skillet with wooden liner
(available in most cookware/kitchenware stores and department stores)


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 any food safety

Combine all marinade ingredients Place chicken breasts in marinade;
refrigerate for 2 to 4 hours

Step 2 - Pepper and Onion Medley Joleinne Slice peppers and onions into
3/8-inch strips Saute peppers and onions in olive oil until “al dente”
Season with salt and pepper

Step 3 - Chicken Breasts and Serving Plate Saute chicken breasts in olive
oil over medium heat; cook evenly on both sides to a golden brown color
(about 165 degrees) 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”