20 December 2017

Chicken and Peppers

This is a family favorite that my mom used to make all the time. I'm not sure where she got the recipe, because honestly I've never seen this anywhere else. Which is odd, because it's so simple. This is a great dish because (1) it's very easy, (2) it tastes way better than you think, given how few ingredients it has, and (3) it's perfect for winter when you're low on fresh garden stuff. Oh, and because turning on the oven during any other time of year kind of sucks... a lot!  

1-2 lbs. boneless chicken breasts
2-3 cups shredded mozzarella cheese (some provolone is nice too)
1 jar Mancini fried peppers
Salt and pepper

Trim chicken breasts, butterfly and pound to 1/4 - 1/8 inch thickness. (You can skip this step if you want, but I'm of the opinion that thinner is better for this dish.) Sprinkle salt and pepper on chicken pieces.

Place chicken pieces in a single layer on the bottom of an ungreased 8 x 8 inch casserole dish. Sprinkle with a thin layer of mozzarella cheese and a few of the peppers. Repeat layers several times, ending with a generous layer of cheese on top.

Bake, uncovered, at 350° for 30-40 minutes. Serve with rice. This recipe doubles or triples easily, and is very good as leftovers.

(The fried peppers are pretty much what makes this dish. You can use only a few or the entire jar, depending on how much you like them -- you just want enough of them between layers so that the thin pieces of chicken don't cook together into one giant mass!)

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