Cheesy Chicken & Peppers

Very rarely does my mother send me a recipe to try that she has come across and thinks I would like to try. Normally, it is the other way around, and recipes flow from my direction to hers. This recipe, however, is one that my mom just happened to see in a newspaper she was reading. It was a very fortunate find, and thank goodness she shared it with us, because this recipe has become a household favorite. I adapted it quite a bit from the original recipe she clipped out of the newspaper, but that initial idea inspired a quick, simple, and somewhat healthy recipe that we enjoy on a regular basis.

Here are the ingredients you will need:
-4 boneless skinless chicken breasts, rinsed and dried
-3 tbsp. extra-virgin olive oil
-3/4 tsp. chili powder
-1/2 tsp. cumin
-1/4 tsp. red cayenne pepper
-3/4 tsp. garlic powder
-1/2 tsp. seasoned salt
-1/2 tsp. black pepper
-1 sweet or yellow onion
-2 bell peppers (I use red and green)
-1 can of diced tomatoes with green chilies
-1 to 2 cups of shredded cheese
-White rice, brown rice, or cooked pasta for serving

The recipe starts with a basic marinade consisting of olive oil, chili powder, cumin, red cayenne pepper, garlic powder, seasoned salt, and black pepper. The amounts of each of these spices can be easily adjusted to your family's particular "heat" preferences. Once the marinade has been mixed together, arrange your chicken in a shallow baking dish (I like to line my dish with foil to reduce clean-up time) and drizzle the marinade over it, turning the chicken to make sure that it is well-coated with this delicious blend of spices. Set the chicken aside while you prepare the vegetables.

Next, I like to carmelize the onions. This step is completely optional, but I feel that the onions have a much better, less abrasive flavor when they are cooked on the stove top before going into the oven. To do this, simply add a couple tablespoons of butter to a skillet set on medium heat. After the butter is melted, add the onions and toss in the butter to coat. Sprinkle a small amount of sugar (a tablespoon or so) on top of the onions and toss again to coat evenly. Tongs work great for this part of the process. Let the onions carmelize and reduce over medium heat, until they are slightly transluscent and a light golden brown color. Remember they will still have to do time in the oven, as well. Turn the heat off and let the onions cool. If you choose not to caramelize your onions, all you will need to do is cut them up into thin slices! Not carmelizing them will definitely save you on calories, if you are counting.

After you have prepared the onions for the dish, whether carmelized or raw, you will want to chop up a red bell pepper and a green bell pepper. If you have a favorite or a particular color you prefer over the others, use those instead! One of the great things about this recipe is how versatile and adaptable it is. The main thing here is to have two whole bell peppers cut into thin strips.

This next part is tricky... Open a can of diced tomatoes with green chilies. Drain a little bit of the liquid, but keep some in there, too. The juice adds extra flavor and moisture to the dish while it bakes.

At this point, you are ready to start assembling your Cheesy Chicken and Peppers. Your chicken should already be in the dish, marinading and soaking up all the savory flavors of the spice and oil mixture you poured over it. Pour the can of tomatoes with green chilies and the juice over the chicken, using a spatula or spoon to make sure that each piece of chicken has an equal share. The next layer is the peppers. Sprinkle the red and green bell peppers on top of the tomatoes, then top with the (carmelized) onions.

At this point, you are ready to go! Put this pan of layered goodness in the oven and bake at 400 degrees F for 25 to 30 minutes, or until your chicken is done (the chicken juices will probably not be easy to judge by since the chicken was marinated in colorful spices). Check after 15 minutes or so to ensure that the onions and peppers are not blackening. If they are turning black around the edges, then cover your dish with foil and continue baking.

During the last five to 10 minutes of baking, you will want to add your cheese. Sprinkle one to two cups of your favorite shredded cheese on top of the pepper and onion mixture and continue baking until the cheese is melted and gooey. Who doesn't love gooey cheese? Again, if you are counting calories, use a reduced fat blend of cheese and reduce the overall amount you use. Unfortunately, melted cheese is one of my weaknesses and very rarely will I skimp on it to save the calories. I am sure it shows, too! Once the cheese is melted, remove from the oven. I would suggest letting this sit for a few minutes before serving, as it is EXTREMELY hot initially.

Your Cheesy Chicken & Peppers dish is great served over either white or brown rice or cooked pasta, and black beans make a great accompaniment. Whatever you choose, the outcome is guaranteed to be delicious and satisfying, and you will turn to this dish on more than one ocassion for a quick weeknight fix!

(Please bear with me- I am still working on my photography skills. Hopefully you will see improvement as we learn more!!!)