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.  Saut√© until the liquid evaporates.

Next, add in the pepper strips, and saut√© 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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