My favorite way to cook meats> cast irons! We use our cast irons for stove top cooking and for baking. The flavor pops, meats are evenly browned, ( unless you burn one side), and their quick and easy to clean.

Italian Pepper Chicken

  • 2 chicken breasts
  • 1/2 cup light Italian dressing
  • 1/4 cup chopped Anaheim Pepper
  • 1/4 cup chopped onions
  • 1 Tbsp Garlic

Directions

    Cut each chicken breast in half. They will cook more evenly.
    Drizzle cast iron pan with olive oil and place chicken breasts in with garlic. Continue to turn chicken frequently to cook evenly for about 8-10 minutes. Continue to add olive oil to keep from drying up.
    While chicken cooks, chop the anaheim pepper and onion and begin to prepare the cucumber tomato salad.

Cucumber Tomato Salad

  • Seedless cucumbers
  • Cherry tomatoes
  • Mild pepper
  • Sherry or white vinegar
  • Salt and pepper
  • Mozzarella pearls

Directions

  1. Slice cucumbers into about 1/4 inch slices and place in bowl.
  2. Wash cherry tomatoes and place in bowl. (I used fresh garden cherry tomatoes when making this recipe, however if your tomatoes are larger, cut in half)
  3. 1 Mild Pepper. Remove the core from pepper and slice in rings.
  4. 2 Tbsp of Sherry vinegar (or white if you do not have sherry)
  5. Salt & Pepper to taste
  6. Mix to evenly distribute the vinegar over vegetables.

Set the salad aside and finish chicken

  1. Drizzle chicken with Italian dressing
  2. Mix peppers and onions into cast iron with chicken.
  3. Continue to turn chicken for about 5 more minutes to soften the peppers and onions.
  4. Remove heat.

Plate it. Lastly, top your portioned cucumber salad with mozzarella pearls and enjoy chicken.