Today, I found myself wanting chicken, cheese, tomatoes, cilantro and avocados - yes, very specific desires, but begging for a fresh approach. Of course, when my cravings are this specific, I search the internet for something as close as I think I will get to satisfying that craving, and I stumbled across this recipe for California Chicken and decided to modify it a bit.
First, in a cast iron skillet I sautéed the chicken thighs in olive oil with a dash of onion powder, a little kosher salt and pepper.
Then top the browned chicken with Roma tomatoes, followed by the Monterey jack cheese. Put the skillet in the oven at 350 degrees for 10 to 15 minutes tops, just enough for the cheese to melt.
Serve one chicken thigh topped with the tomatoes and cheese on a plate with slices of the avocado on top of the chicken. Sprinkle with fresh cilantro, salt and pepper, and drizzle a little lime juice for a refreshing summer dinner. Enjoy!
Another way to serve up this tasty meal is to slice the chicken and place in a tortilla (the way my husband prefers most meals).
California Chicken Ingredients
3 to 4 Boneless, skinless chicken breasts
1 Roma tomato
8 Ounces Monterey Jack cheese, sliced
1 Tbsp Olive oil
Dash Onion Power
Salt & Pepper to taste
4 to 6 Flour Tortillas, optional
Serves 2 to 4 people