Sizzling Chicken and Cheese T.G.I. Fridays Style
This healthier version of a restaurant favorite is one of our most popular copycat recipes. If you love going out but would rather make a healthier version at home, then this recipe is the one for you!
Ingredients
- 2 4-ounce skinless chicken breasts
- 2 tablespoons plus 2 ounces olive oil
- 1 teaspoon plus 2 tablespoons garlic, chopped
- 1/2 cup Chihuahua reduced fat cheese, shredded
- 2 slices reduced fat American cheese
- Homemade mashed potatoes
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon red chiles, crushed
- 1/4 teaspoon black pepper
- Salt to taste
- 1 green pepper, julienned
- 1 red pepper, julienned
- 1 yellow onion, julienned
Instructions
- Combine all marinade ingredients, including 2 tablespoons garlic, parsley, 2 ounces olive oil, red chiles, salt and pepper.
- Place skinless chicken breasts in marinade and refrigerate for two to four hours.
- Pound chicken breasts to even thickness.
- Slice peppers and onions and saute in the 2 tablespoons olive oil. Season with salt and pepper to taste.
- Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.
- Heat cast iron skillet on burner over medium heat until very hot.
- Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley.
- Add chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley. Serve "sizzling."
