“I took a que from Rachel Ray's Hot Pepper Chicken Under a brick. Minus the brick. I then smothered it with mushrooms, onions, cheese, and avocados. It makes a delicious spicy dinner.”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Generously Spinkle chicken with the chicken rub, salt, and pepper on both sides.
  2. Combine the olive oil, mustard, jalapeno juice, and red pepper flakes and brush over both sides of chicken breasts.
  3. Cook Chicken in Skillet on medium high until cooked through. (If your chicken is thick it can be finished in the oven at 350º F. I use a meat thermometer, let it get to 165ºF.)
  4. After removing chicken from the skillet, add the onion, garlic, and mushrooms and saute until caramelized. Then Salt and pepper.
  5. Add chicken stock, a little at a time, allowing the veggies to soak it up and get juicy. Add just enough make a really thick sauce. (should be more veggies than sauce.)
  6. Top chicken with Avocados, a little salt, the mushrooms and onions, then the cheese. You can put under the broiler to melt cheese but I just let the heat from the meat and veggies melt it.
  7. Enjoy! I like it with a baked sweet potato and butter.

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