Sizzlin Skillet Baked Chicken Recipes

COPYCAT FRIDAY'S SIZZLIN' CHICKEN & CHEESE

Steps:

• Add the chicken breasts to a tupperware dish, and pour the dressing on top of them. Add the lid, closing to seal, and refrigerate them-turning the dish over every 30 minutes for 2-4 hours.
• Add half of the olive oil to a large cast iron skillet set over medium heat. Once the oil's hot (shimmery) add the onion & peppers to the skillet, tossing gently to coat in the hot oil.
• Cook, stirring often, until the peppers have just begun to soften & the onions caramelize. Season with salt & pepper, to taste. Using a slotted spoon, transfer the onion & peppers to a waiting plate and cover the plate tightly with foil. Set aside.
• Add the rest of the oil to the hot skillet, still set over medium heat. Let it heat up for several seconds.
• Using a pair of tongs, remove the chicken from the marinade (let the excess drip off) and add the chicken breasts to the hot skillet. Sear the chicken until nicely golden brown, then flip and sear the other side of each breast- roughly 2 minutes per side.
• Turn the heat off and using thick pot holders, carefully transfer the skillet to the oven. Bake at 400°for 15 minutes, or until a meat thermometer inserted in the thickest part of each breast reads 165°F.
• Carefully remove the hot skillet from the oven, and set it aside. Turn off the oven, and set a flat cast iron skillet inside of the still hot oven allowing it to preheat for 5-8 minutes.
• Carefully remove the hot skillet and set it on a wooden liner or thick trivet.
• On one side of the skillet, spread half of the American cheese slices down. Sprinkle the shredded Monterrey cheese out overtop of the slices, then top with the remaining American cheese.
• Spoon the pepper and onion mixture evenly out over the cheese.
• Add mashed potatoes to the other half of the flat skillet, season them as desired. Top the pepper and onion mixture with the cooked chicken & serve the skillet meal immediately.

SUNNY'S QUICK SIZZLIN CHICKEN FAJITAS

Steps:

• For the chicken: In a large resealable plastic bag, add the chicken, olive oil, lime juice, chile powder, cumin, onion powder, garlic powder, salt and a few grinds of black pepper. Seal, squish around a bit to mix and leave at room temperature for 15 minutes.
• For the veggies: In a large bowl, combine the peppers and onions blend and lime zest. Season with salt and pepper, toss together and set aside.
• On a large, seasoned cast-iron griddle on medium-high heat, add the chicken right from the marinade and spread it out so it doesn't steam; you may have to cook it in batches. Cook until the chicken is light golden and cooked through, 4 to 5 minutes. Once a batch is finished, try to pile it on a cool area of the griddle until you finish the rest or pile in a bowl. Once done with the chicken, cook the veggies the same way.
• Pile the chicken and veggies back onto the griddle and gently spritz and sprinkle just enough beer to allow the griddle to steam a bit while tossing the chicken and veggies together just to warm through. Drink the rest of the beer. Serve with the fixins: tortillas, avocado, lime wedges, cilantro, salsa, chopped tomatoes and shredded cheese.

TGI FRIDAY'S SIZZLING CHICKEN AND CHEESE

Steps:

• 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 sauté 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 "sizzling.".