Cajun-Smothered Chicken
Creamy Cheese Grits and Steamed Green Beans
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 Tbsp Creole seasoning
- 3 Tbsp olive oil, divided
- 1 (20-oz) pkg frozen 3-color pepper and onion strips
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup shredded Monterey Jack cheese
Instructions
- Cut chicken in half crosswise and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle chicken with Creole seasoning.
- Cook chicken in 2 Tbsp hot oil in a large nonstick skillet over medium heat 3 minutes per side or until browned. Remove from skillet, and keep warm.
- Cook peppers, onions, and garlic in 1 Tbsp hot oil in same skillet over medium heat 3 minutes or until just tender. Return chicken to skillet, and add broth. Bring to a boil, reduce heat, and simmer 5 to 10 minutes or until liquid is reduced by half and chicken is done.
- Sprinkle cheese over chicken, and let stand until melted. Serve chicken and vegetables over grits.
Side Dish Ingredients
- 2 cups quick-cooking grits
- 1 cup shredded Monterey Jack cheese
- 4 Tbsp butter
- 2 (12-oz) pkg frozen green beans
Side Dish Instructions
- Cook grits according to package directions. Stir in cheese, butter, and salt and pepper to taste.
- Cook green beans according to package directions. Season with salt and pepper to taste.
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