Smothered Chicken

 

 

4
boneless, skinless chicken breast halves (about 1-1/4 pounds)
1
teaspoon dried oregano leaves
1/2
teaspoon salt
1/2
teaspoon garlic powder
1/4
teaspoon pepper
1/4
teaspoon ground red pepper (cayenne)
1
tablespoon butter
1
medium green bell pepper, thinly sliced
1
medium onion, thinly sliced
1
cup sliced mushrooms (4 ounces)
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 minutes, 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. 

 

Serves 4.