Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Chicken Breasts with Cubanella Peppers and Salsa
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2 chicken breasts |
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1 large cubanella pepper, sliced |
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Salsa |
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Mozzarella Cheese |
Season chicken breasts to taste (I use season salt and garlic powder). Sauté for two minutes per side in 1-tablespoon olive oil. Remove to casserole dish. In same skillet (I used 10") sauté cut up cubanella peppers until tender. Place on top of chicken breasts.
Put salsa of choice on top of peppers and cover with mozzarella cheese. Bake 350 for half an hour.
NOTE: I got this recipe from a dear friend in Astor, Fl years and years ago. Before Michael and I went on the low carb diet, I had fixed it as she did, with a cup of cooked rice on the bottom of the casserole dish. For a low carb meal, I just eliminate the rice. I served it with fresh asparagus, fresh yellow squash, and the grape tomatoes with capers.
For the cubanella pepper, I sliced it in half, then each half I further sliced in half. It doesn’t take long to sauté it for this recipe. It can be as spicy as you like, depending on the salsa you choose. We prefer medium heat.