Categories: Mexican
Ingredients
- 2 chicken breasts
- 2 tbsp chopped garlic
- 2 tbsp chopped parsley
- 1 tsp crushed red chiles
- 1/4 tsp black pepper
- 1/4 tsp salt
- 4 tbsp olive oil, divided
- 1 julienned green pepper
- 1 julienned red pepper
- 1 julienned yellow onion
- 4 cups cooked mashed potatoes
- 1/2 cup shredded Chihuahua white cheese
- 2 slices American cheese
Directions
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Pound the chicken breasts to an even thickness.
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In a Ziploc bag, combine garlic, parsley, chiles, pepper, salt and 2 tbsp olive oil.
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Place the chicken breasts in the marinade and fridge for 2 to 4 hours.
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In a cast iron skillet over medium heat, heat remaining olive oil and saute the chicken breasts for 5 minutes per side until they reach a golden brown color. Remove from the pan.
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Saute the peppers and onion for 2 to 3 minutes, until al dente. Remove from the skillet.
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Heat a cast-iron skillet on the burner until very hot. Place the mashed potatoes in the skillet, then add the cheeses, peppers, and onions.
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Put the chicken on top of the potatoes. Cook until heated through. Serve from the hot skillet.