Remember how I said I’m on a Spice kick? Well I’m gonna share with you the recipe that I think is yum but HOT! And that is such a good thing! I call it the “Spice Things Up” Chicken w/Cheese. It has 7 different peppers, plus onions, spinach and garlic. I hope you try this and enjoy!
- 4 Boneless Chicken Breasts
- 1/2 cup of Baby Spinach
- 1/2 of a Red Bell Pepper
- 1 Serrano Pepper
- 1 Habanero Pepper
- 2 Jalapeno Peppers
- 1/2 of a Poblano Pepper
- 1/2 TSP of Cayenne Pepper
- 1 small onion (or 1/2 of a large onion)
- 2 TBSP of Grape Seed Oil
- 1 Garlic Clove
- 1 cup of Raw White Cheeder Cheese (Optional)
Place a TBSP of Grape Seed Oil in an 8 inch pan and begin at medium heat. Rise chicken off with water and rub on Cayenne pepper on all four chickens until completely covered. With the water, it turns the Cayenne to a paste where its easy to rub and spread on the chicken. Make sure you do the front and back. Once oil is hot, place chickens in pan and cover.
Flip chicken after 6-7 minutes and cover again. Sometimes you may need to cut slits in chicken to cook evenly if chicken is too thick. You don’t want burned on the outside and raw on the inside. Dice up peppers, onion and spinach to small pieces. Once chicken is golden to dark brown on the outside (may check the slit or create a slit to see if inside is cooked well). Place peppers, onion and spinach mixture with the chicken and add another TBSP of Grape seed oil over the top. Mix the mixture as best as you can to get covered with the oil. Get the garlic and mince it on top of the chicken/mixture and mix again. Lower heat and then cover for about 5 minutes.
Occasionally flip chicken and stir. Make sure garlic and onions are golden before turning off the heat. Grate some chedder cheese. Place each chicken on plate and evenly distribute pepper mixture on top and place the cheese on top. Cheese should melt evenly but if not, place lid over the chicken while on the plate to keep heat inside and case it to melt quicker. Serve with your side and done!
Disclaimer: You can add or decrease amount of cayenne pepper. It really depends on how hot you really want it. To minimize the hotness, you can take out the Habanero and Serrano peppers :). Also if you do not like RAW Cheese like I do, Monterrey or Provolone is a good substitute or you don’t need to use cheese at all. I find it easier just to keep the mixture together while cutting the chicken 🙂
Hope you guys try this and enjoy! I love to cook and love to create new dishes.
Sorry I don’t have a photo of the finished product but I hope to add one soon!