I have said it previously, and I will presumably say it again soon, I like to cook (likely significantly more than most) yet eating on the table each and every night can be a genuine battle. When you are in a surge, have grumpy children (or mates) pausing, and are in a rush to get to the following movement it can truly drain the fun ideal out of supper time.
I began making chicken heats years prior as an approach to cook the majority of the elements for supper in a one dish dinner so it was snappier and simpler to make and, perhaps more significantly, snappy and simple to tidy up. You can see huge amounts of my heated chicken plans here including my unsurpassed 10 most loved plans.
On the off chance that you are a banana pepper darling, today is your day of reckoning! This Mississippi Chicken Recipe is the majority of that and pressed with flavor to take care of business. It truly epitomizes what a simple supper can resemble since you can get this from the ice chest to the broiler in as meager as 10 minutes. It is somewhat gooey, somewhat tart and an overall decent supper.
As a little something extra this is additionally too low carb and can undoubtedly be made gluten allowed to oblige dietary needs.
- 2 lbs boneless, skinless chicken breast
- 1 tbsp ranch seasoning (see note)
- 1 jar (16 oz) banana peppers, drained
- 2 tbsp butter
- 1 cup monterey jack cheese, shredded
INSTRUCTIONS
- Preheat the oven to 375˚F.
- Lay the chicken in the bottom of a large casserole dish so that it is flat and not overlapping. Sprinkle the ranch seasoning over the top of the chicken. Next spread the banana peppers over the ranch seasoning. Then top the banana peppers with pats of butter. Top it all evenly with the shredded cheese.
- Bake on the middle rack in the oven for 30-40 minutes or until the chicken is cooked through (165˚F internal temperature.
- Serve hot over rice, cauli rice, sauteed greens, or with your favorite sides. Enjoy!
Read more our recipe BAKED BUFFFALO CHICKEN TAQUITOS #dinnerrecipe #food
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