Monday, July 30, 2012

Garlic Crusted Chicken & Pepper Skillet

A basic set of ingredients comes together for a yummy dinner – all made on the stove top!

Garlic Crusted Chicken and Pepper Skillet


  • 2 chicken breasts, cut into 1-inch cubes
  • 1/4 – 1/3 C corn starch
  • 2 tsp. garlic powder
  • 1 egg
  • salt & pepper
  • 3 medium bell peppers, sliced into narrow strips
  • 8 oz. fresh mushrooms, quartered
  • Basil, oregano and parsley, to taste
  • 1/4 C mozzarella cheese


Begin by preparing an assembly line: diced chicken, 1 egg + 2 T water, lightly beaten, and finally, 1/3 C corn starch combined with 2 tsp. garlic powder and salt and pepper. 

Dip each chicken breast cube into a lightly scrambled egg and then toss into the corn starch mixture. 

Heat a skillet with 1 T olive oil over medium heat.  Add the chicken pieces and cook, about 5 minutes per side, until lightly browned and juices in the chicken pieces begin to run clear. 

Then, toss in the mushrooms.  Sauté until the liquid evaporates.

Next, add in the pepper strips, and sauté until crisp-tender.  Season with basil and oregano.  {This takes about 10-12 minutes}

Top with 1/4 C shredded mozzarella cheese.  Monterrey Jack cheese may also be used.  Garnish with parsley. 

Serve atop brown rice. 


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