Six Cheese Italian Chicken
Description
The marinade makes this chicken moist and tender. The seasonings, cheese and veggies make it yummy!
Ingredients
Marinade:
1 c. Greek yogurt, plain
4 T. olive oil
1 t. Italian Seasoning
6 boneless, skinless chicken breasts
salt, to taste
black pepper, to taste
1/2 t. Italian seasoning
2 T. butter
2 T. olive oil
12 oz. mushrooms, cleaned, stems removed, sliced
2 red bell peppers, sliced or diced
2 medium shallots, diced or sliced (or a small onion)
2/3 c. chicken broth or stock
2/3 c. heavy cream
12 oz. 6 Cheese Italian shredded cheese or your favorite
fresh chopped parsley, to garnish
Directions
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Marinade:
Combine yogurt with 4 tablespoons olive oil and 1 teaspoon Italian seasoning.
Place the breasts in a large Ziplock bag, and pour in the marinade mixture to coat the chicken. Place it in the refrigerator for at least 30 minutes. Remove when ready to cook and wipe off the excess with paper towels.
Season both sides of the chicken breasts with salt, and black pepper, or to taste. Sprinkle each piece with Italian seasoning.
In a large non-stick skillet, heat the butter and 2 tablespoons of olive oil over medium-high heat. Place the chicken in the pre-heated pan and cook for about 6 minutes per side. When the chicken is cooked, remove it from the pan and set aside.
Add a bit more olive oil, if necessary. Add the mushrooms, diced bell pepper and diced shallot to the pan. Cook until tender, about 4-6 minutes. Reduce the heat to medium-low.
Add in chicken broth and cook until mostly evaporated. Stir in the heavy cream. Cook for another 2-3 minutes.
Return chicken to the pan. Sprinkle each piece of chicken with shredded cheese. Cover the pan for 1 or 2 minutes until the cheese melts.
Garnish with chopped fresh parsley, if desired.
Serves 6