This recipe is incredibly quick and easy to put together. It is basically an all in one pan dish which means a very easy clean-up as well. Serve with a fresh green salad on the side. Easy breezy goodness!
What you’ll need from the market:
4 whole boneless chicken breasts (cleaned, trimmed, split in half and pounded flat)
3 peppers (a trio of peppers in three different colors)
1 large onion
1 package of sliced mushrooms
2 heaping teaspoons of minced garlic (or as you wish)
1 fresh mozzarella ball
Sea Salt, Crushed Red Pepper, Black Pepper
Pesto for garnish (Buy a container or make your own)
Prepare your ingredients:
Clean your peppers, and cut into 1/4 inch slices. Not too thin, not too thick. You want them to be cut about as wide as the mushroom slices. Set aside.
Slice your onion in the same fashion as your onions. Set aside.
In a large fry-pan or electric skillet, place about 2 Tablespoons of olive oil.
As a side note: You want your vegetables to stay meaty, firm and full of liquid so don’t spend longer than 10 minutes or so on this Sauté.
When the oil is hot, add the onion and sprinkle with a healthy dose of sea salt. This will help the onion release water and aid in the cooking process. You’ll know the oil is hot when there are bumps and ridges that catch the light on the surface of the oil. Sauté means “to jump” – you’ll need to keep the onions “jumping” around the pan by continually stirring them. This will get them equally covered in the oil as well as disperse the seasoning throughout the onions.
Once the onions start to appear translucent, add in the peppers. Sprinkle in a smidge more sea salt – it’s very important to season veggies during the cooking process to bring out the flavor and insure that every bit of the dish is seasoned properly. Continue to sauté the vegetables.
Add the mushrooms – and you guessed it – a sprinkle of salt. You may think by this point I have added way too much seasoning but overall the dish has much less than a teaspoon. It is just added at different times during the preparation of the dish. Season with crushed red pepper. Once the mushrooms have darkened a bit add the garlic and cook long enough to mellow the flavor but not so long that the vegetables become limp and lifeless.
Transfer this sauté into the Pyrex dish and set aside.
In the same pan that you cooked your vegetables, add your pounded chicken breasts. Be sure that both sides of the meat are seasoned with salt and pepper. Cook the meat on each side until no longer pink.
As they’ve finished, transfer into the Pyrex dish onto the top of the vegetables. Dependent upon the size of your pan, you may need to pan fry the chicken breasts in a few different batches.
Layer mozzarella slices over the top and place under the broiler until the cheese bubbles.
Drizzle with Pesto and serve hot.
E N J O Y – ! –