This is yet another simple chicken dinner. Steve and Meagan G. introduced it to us years ago, when the South Beach diet was the rage, and we’ve had it on our repertoire ever since. Recently I was Googling “Monterey Chicken” to see if over the years we’ve strayed from the traditional dish, and I saw a recipe that had bacon in it. Yum. I might have to try that next time. But for now, here’s the way we make it:
– 3 – 4 chicken breasts, halved horizontally to form cutlets
– 2 TBSP oil (or more if necessary), one for grilling or sautéing the chicken, and one for the peppers
– 1 red bell pepper, cut into 1-inch-long thin slices
– 1 green bell pepper, cut into 1-inch-long thin slices
– 2 cloves garlic, minced or smashed
– 3 – 4 slices cheddar or Monterey Jack cheese
1. Salt and pepper chicken cutlets, then grill (or sauté) chicken cutlets until no longer pink in the center:
2. Meanwhile, sauté the red and green bell peppers in one TBSP of oil for about five minutes. Add the garlic and sauté for a few minutes more, until the peppers have softened and are beginning to caramelize:
3. Place slices of cheese on the hot chicken breasts:
4. Pour the sautéed peppers over the chicken and cheese:
5. Serve and enjoy. In the winter, we like black beans and rice or macaroni and cheese on the side. In the summer, we’ve served it with salad or chicken orzo salad. It’s versatile and easy.
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