This dish is a serious treasure. I have always been a fan of peppers, onions and cheese on anything and this has just the right amount of kick from the jalapeño – I cannot wait to make it again. Please try this recipe – I guarantee unconditional love. Everything just goes together so well.
- 4 large russet potatoes
- 1 lb organic chicken breasts, sliced long, thin
- olive oil, garlic powder, sea salt & pepper
- 1/2 medium onion, sliced long
- 1/2 large red bell pepper, sliced long
- 1/2 large green bell pepper, slice long
- 1 jalapeño, minced
- 8 or 10 oz package white mushrooms, sliced
- shredded pepper jack cheese to taste
Preheat oven to 425 F.
Rinse and scrub your potatoes clean and then dry with paper towels. Poke 10-12 deep holes into your potatoes, using a fork. Lightly coat the exterior of each potato with olive oil and season with salt. Place em directly onto a baking sheet and roast for 1 hour or until skin feels crisp and flesh feels soft.
Season chicken with garlic powder, salt and pepper to taste. In a large skillet, heat 1 tsp olive oil and add the chicken. Cook for about 3 minutes on each side on medium high heat, or until strips are cooked through. Place chicken strips in a bowl and set aside.
Next heat 1 tsp olive oil in the skillet, add the peppers, onions, jalapeño and season with garlic powder, salt and pepper. Saute them for 4 minutes on medium high heat or until they start to brown but still slightly crisp. Add them to the bowl with the chicken and set aside.
Repeat above steps with the mushrooms, you might have to add an additional teaspoon olive oil with the mushrooms. Season with garlic powder, salt, pepper and saute for 3 to 4 minutes. Remove skillet from heat and add the rest of the veggies and chicken and toss all together in the pan.
Slice each potato in half, lengthwise. Cover each side of the open potatoes with the chicken and peppers and top with cheese (if desired). Place em back into the oven and heat until cheese has melted. Serve immediately.
Yields 4 servings.