Ingredients
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3
-
2
-
1
-
1
-
1 - 2
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5
-
1
-
2
-
-
-
1
-
-
1/4
-
1/2
-
Directions
Chicken Saute With Mozzarella Cheese (Kasarli Tavuk), A recipe I found to post for ZWT 6 at TurkishCookbook com, so untried by me It is a Turkish chicken recipe that looked very tasty , This was good used red bell pepper (no cubanelles in Phoenix) and subbed a little cayenne and paprika for the Turkish red pepper I upped the cheese to about 3/4 cup and threw in some spinach at the end just to increase the nutritional value I finished on the stove rather than the oven – who uses the oven in Arizona in July?!? Served over pasta , I made a vegan version of this using Quorn naked chic’n cutlets and that was the only modification The Quorn Vegan chicken cutlets have the same taste and texture as chicken, you’d swear it was real chicken!As for the rest of this recipe My knees buckled that’s how good it was I mean, what’s not to love? You’ve got all the best and healthiest veggies Red Bell peppers are very high in vitamins A & C THIS, I will be making over and over! Thanks Diner!
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Steps
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1
Done
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In a Medium Sized Pan, Saute the Onion With Butter and Olive Oil. Add the Garlic and When the Smell of the Garlic Comes Out, Add the Chicken. Cook the Chicken Until the Colour Changes. Add the Mushrooms, Tomatoes, Cubanelle Pepper (red Bell Pepper), Salt and Pepper. Simmer For About 15 Minutes With the Lid Covered. Turn the Heat Off and Sprinkle Some Oregano All Over. |
|
2
Done
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Transfer to the Oven Proof Dish. Sprinkle the Shredded Cheese and Red Pepper on Top. Preheat the Oven to 400 F (200 C) and Bake Until the Cheese Melts. Serve With Turkish Pilaf. |
