I-talian Skillet Chicken

Yep, you read that correctly. I said I-talian. Emphasis on the I....you know, the way country folk say it...as in, "Let's go to that I-talian restaurant Olive Garden." This pronunciation is perfect for the recipe because it - honestly - has nothing in common with actual Italian cuisine. I basically took America's favorite pizza toppings and combined them in a skillet with some chicken and cheese. The idea initially came from Hungry Girl creator Lisa Lillian. Whereas she used the chicken breast as a faux-crust in an actual pizza-type dish, I just combined all the flavors and added cheese on top. Simple. And simply great. But please, for all intents and purposes, refer to this as I-talian skillet chicken. 'Cause that's what it is :)

I-talian Skillet Chicken

- 1 lb. chicken breasts, seasoned with salt and pepper
- 1 onion, cut into long, thin slices
- 1 green pepper, cut into long, thin slices
- 2 tablespoons garlic, chopped
- 1/2 jarred roasted red pepper, chopped
- 3 tablespoons capers
- 4 oz. mushrooms, chopped
- 14 oz. can diced tomatoes (get the kind already seasoned with garlic and basil)
- large handful turkey pepperoni, chopped
- large handful mozzarella cheese
- grated Parmesan cheese
- garlic powder

Heat some olive oil spray in a large skillet over medium high heat. Add the chicken and cook for a few minutes on each side, until golden brown (it doesn't need to be cooked through at this point...we only want it seared). Remove the chicken to a plate.

Add the onion and pepper to the skillet and cook over medium heat for about fifteen minutes, until extremely soft and brown. I frequently add water to the skillet to keep the onions from sticking to the pan or scorching. Add the mushrooms, garlic, capers, turkey pepperoni, and roasted red peppers and continue to cook for about five minutes, until the mushrooms are golden and cooked through.

Gently nestle the chicken breasts into the vegetable mixture and top with the can of tomatoes. Spread the tomatoes so they evenly cover the chicken and the skillet. Cover and simmer for another ten minutes, until the chicken is cooked through (to check, cut into one of the larger breasts and make sure the flesh is no longer pink).

Sprinkle the mozzarella, Parmesan, and garlic powder evenly over the breasts and cover once again. Cook for another three to four minutes, until the cheese is melted. Use a large spoon or ladle to transfer the chicken, vegetables, and melted cheese to plates. serves 3-4