Chicken Pepperoncini

Tonight was a total experiment gone wrong delicious…. I was craving something spicy and needed something quick so I threw a few ingredients together that sorta sounded good and went for it.

When experimenting, it is best to follow some sort of outlying plan. Since I was craving something spicy, I needed to first pick a pepper. I chose to use pepperoncinis (banana peppers) because my old stand by… the jalapeño… just wasn’t doing anything for me tonight. Then, I needed to pick a cuisine. Pepperoncinis always remind me of antipasto, the salad at Olive Garden, and Papa John’s pizza. So I figured I’d go the Italian route.

I rummaged through the pantry and fridge for all things Italian. I grabbed a can of diced tomatoes, peppers, and onions, a small can of sliced mushrooms (fresh would have been so much better but I didn’t have the option), a jar of pepperoncinis, and 2 chicken breasts. Ah… on my way to a great tasting dinner!

Chicken Pepperoncini

Servings: 2
Time: 15 minutes
Level: Easy (Have I ever done anything hard? Maybe one day…)

2 chicken breasts, boneless, skinless
sprinkle of Italian Seasoning
sprinkle of salt and pepper
sprinkle of garlic powder
1 can diced tomatoes, peppers, and onions, drained
1 small can sliced mushrooms, drained and rinsed
4-5 pepperoncini, sliced

Season both sides of the chicken breasts with Italian Seasoning, salt and pepper, and garlic powder. In a skillet over medium-high heat, brown chicken breasts on both sides. Pour the can of tomatoes, peppers, and onions, mushrooms, and pepperoncini slices over top of chicken.

Reduce heat to medium low, cover, and simmer until chicken is no longer pink and is cooked throughout. Cook time will depend on the thickness of your chicken. Yum!

Tips
– Try serving over a bed of brown rice to help absorb the delicious juices.
– Use fresh mushrooms if you can.
– Add olives if you like them.
– Top with a little cheese… any Italian variety will do.
– Serve with warm crusty bread.