| 4 boneless, skinless chicken breast halves (about 1 & 1/4 pds) 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 tbsp butter or stick margarine 1 med green bell pepper, thinly sliced 1 med onion, thinly sliced 1 cup sliced mushrooms (4 oz) 1/2 cup shredded mozzarella cheese 1/2 cup shredded cheddar cheese |
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 min, 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. Thanks to Shelby Graves for submitting this recipe.
Originally Posted on www.favoriterecipestoshare.com
