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

1. Pound the chicken breasts to an even thickness.

2. In a Ziploc bag, combine garlic, parsley, chiles, pepper, salt and 2 tbsp olive oil.

3. Place the chicken breasts in the marinade and fridge for 2 to 4 hours.

4. 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.

5. Saute the peppers and onion for 2 to 3 minutes, until al dente. Remove from the skillet.

6. 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.

7. Put the chicken on top of the potatoes. Cook until heated through. Serve from the hot skillet.

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