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T.G.I.Friday's Sizzling Chicken and Cheese

5 stars based on 3 reviews
Ready in: Under 30 minutes ?
Difficulty: 3/5
Serves/Makes: 1
INGREDIENTS:
2 (4 ounce size) boneless, skinless chicken breast halves
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 cup shredded Chihuahua white cheese
2 slices American cheese
mashed potatoes
***Marinade***
2 tablespoons chopped garlic
2 tablespoons chopped parsley
2 ounces olive oil
1 teaspoon crushed red chilies
1/4 teaspoon black pepper
1/4 teaspoon salt
***Pepper & Onion Medley***
1 green bell pepper, julienne
1 red bell pepper, julienne
1 yellow onion, julienne
DIRECTIONS:
Pound chicken breasts to even thickness. Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate for 2 to 4 hours.
Slice peppers and onions and saute in olive oil until al dente. Season with salt and pepper. 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 directly from skillet for authenticity.
NUTRITION:
This T.G.I.Friday's Sizzling Chicken and Cheese recipe from CDKitchen serves/makes 1
Recipe ID: 7052
REVIEWS:

Guest: Kat 2010-10-25
I made this and everyone loved it, I did change the recipe a little, added some vinegar to the oil marinade and it was delicious.

Guest: kiki 2010-02-21
Very good. I did use monteray Jack Cheese instead of the chihuahua white. Same exact cheese. Also added a little onion powder and paprika to the mix. Came out excellent.
This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.
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