Barb's Smothered Chicken Breast 4 Boneless Skinless Chicken Breast 1 med. Green pepper thinly sliced 1 med. Red pepper thinly sliced 1 med. Yellow pepper thinly sliced 2 cups shredded Mexican style four cheese 2 tsp. Season salt 2 tsp. Granulated garlic 1 tbsp. Olive oil Cut Chicken breast butterfly style and season both sides with the season salt and granulated garlic. Set aside. In a 10 or 12 inch skillet sauté the peppers and onions in the olive oil. Remove vegetables from skillet set aside. Place the chicken breast in the skillet and brown both sides. Place the sautéed vegetables over the chicken breast then top with the shredded cheese. Cover the skillet and remove it from the heat, let sit until the cheese is melted. Time to prepare is 15 to 20 minutes. I serve this with Baked Potatoes or sometimes my husband likes it with Baked Beans I run a daycare in my home and am always making quick dishes for supper. I start preparing this dish as the last of the children are picked up and the parents as always telling me how great it smells and ask if they can stay for supper..

You made me hungry for chicken again, and we just had it these 4 days. I don't eat a lot of meat, chicken or fish_if I do, it's mostly chicken or fish. I'm a salad FREAK!!!! When I was in the kitchen, just now, I tried to remember everything you said you put into this recipe you gave for the Smothered Chicken Breast. This resembles a gourmet recipe a friend of mine made from one of those fancy-shmancy cookbooks. The only other ingredient in it was orange marmalade, or some kind of jelly? Anyway, I put some skinless, boneless chicken thighs into the frying pan, to fill it. I cut up the onions and green pepper, and just layed them over top of the chicken, then added a tablespoon of Canola oil to it, some salt and pepper, and covered it. Turned it on high, until it started frying a bit, then turned the chicken, let it fry a little more, then turned the heat down, and just let it cook while I was doing other things. It simmered for about 2 hours, and is SOOOO tender. I think it is good, and thanks for the little ideas in your recipe that made me even try green pepper and onion in with chicken. I use green pepper and onion all the time, but totally forgot about the chicken I had at my friend's house, until I read your recipe. Well, tonight's has a VERY, VERY interesting flavor, and tomorrow we will find out how Mike likes it. I have this tendency to cook whenever the urge hits me, which is most of the time, and most of the time it is very late at night!!! Remember the cheese soup experimenting, Joan Young, a few years ago? Well, that's how I cook. Mike goes to bed and I go to the kitchen, and his stomach growls all night long from the aroma going all over the house. My brother-in-law often smells me cooking late at night, too, because his livingroom is on the other side of the wall in the kitchen, with just a wall board behind our refrigerator blocking that area where a door use to be, before they renovated this house over 27 years ago. Thanks, again, for reminding me of this wonderful combination of Chicken, green, red, and yellow pepper, and onion. Oh, and the cream cheese and that hot pepper relish_well, it got VERY good, only I WILL use a lot less of the relish. I have Cream Cheese Pepper Dip in a container in the fridge, instead of a cheese ball, which is what I thought I would have :o) I'll probably use about 2 tablespoons of the relish next time, but it will be one of those things I have in the frideg often. This will last me quite a while, though it didn't make that much. But, Mike can't eat the hot stuff, either, like you. I might try that Pepper Jelly, only it has an awful lot of sugar in it!! WOW!!!!!! I bet I would be shocked at how much sugar is in Sarah's Hot Pepper Relish, too :o) GREAT recipes everyone!!!!! :o) Lynn