So I read on Janssen's blog that she was participating in Whip It Up, a new recipe challenge, and I thought, What a great idea! So since I'm a total follower, I thought I would, too. Here is week one's recipe that I made tonight as found in the cook book, and followed by my alteration, since I can't follow a recipe:
From Betty Crocker's Cookbook
4 boneless, skinless chicken breasts halves (about 1 1/4 lbs)
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp ground red pepper (cayenne)
1 Tbs butter or stick margarine
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 cup mushrooms (4 oz)
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup shredded Cheddar cheese (2 oz)
Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Sprinkle both sides of chicken with oregano, salt, garlic powder, pepper and red pepper. Cook in skillet 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
Melt butter in skillet over medium heat. Cook bell pepper and onion in butter about 5 minutes, stirring occasionally, until crisp-tender. Stir in mushrooms. Cook 3 to 5 minutes, stirring occasionally, until vegetables are tender.
Place chicken in skillet; spoon vegetables over chicken. Sprinkle cheeses over chicken and vegetables; remove from heat. cover and let stand until cheese is melted.
Tom and I don't need 4 chicken breasts, and I get the mondo ones from Costco, so I cut one in half, and called it good. I didn't so much measure the seasonings, just sprinkled them on, keeping the proportions in mind. As I don't have a nonstick skillet, I just used a normal one, and used a little olive oil to fry the chicken in. There was plenty of oil still in the skillet, so I omitted the butter. Also, I don't eat green pepper, so I left that out too, much to Tom's dismay. I used canned mushrooms, because that's what I had, and served it with rice.
I was quite impressed. It was pretty quick and easy (except for the splattering olive oil. That would be one benefit of using a nonstick skillet) and tasted GREAT! I will definitely be making this again! Yum!