Who Knew?

Happy Friday my loves...can I just say T.G.I.F.?! It has definitely been one of those weeks. Pretty busy, with a whole lot of productive-ness, but yet, unproductive-ness at the same time? Weird...I know. Anyway, today I have a delicious chicken recipe that even the most rookie cook can make. 

Because, I mean who can't sear a piece of chicken in a pan? 

 I put some fresh basil on top...just because I like pretty, fragrant, things.

How hard is it to caramelize some sweet peppers and put them on top?

 Easy Peas-y.

Just devour it with a scoop of that spoony, cheesy, corn-bready thing I made the other day.

Not to change the subject, but seriously, who knew that it was National Chips and Dip Day?

Can it be National Margarita Day as well?

Because you can't have chips and dips without a Margarita, right? Right.

Because of my lack of preparation and the fact that I thought I was all cool trying to present you with an easy, flavorful, chicken recipe (even though it is a Friday in Lent)...I have prepared no chips and dip...which is a little ironic seeing I am known as the dip queen in my family. I can't eat my pizza without a side of thousand island, my chicken, without a side of barbecue sauce, and if by some chance I find myself with my hand stuck in  a bag of Pita Chips, you better know that there is a gargantua-size container of hummus nearby.

Anyway, here are some chips and dips recipes for you.

Creamy Avocado Dip and Baked Taco Potato Chips

If only my stomach could handle avocados...

Somebody hand me a pita chip!

That isn't spinach...it's freakin Kale! 

Just give me a spoon.

Eat these

with this

Oh, while you are do all this chip and dipping today...you might want to consider eating a meal...like that chicken thing I posted up top.

Pan-Seared Chicken with Caramelized Sweet Peppers:

Ingredients:

2 boneless, skinless, chicken breasts (mine were each just under half a pound)

salt and pepper, to taste

2 orange bell peppers (you can use any other sweet bell pepper, like yellow), cut into strips, lengthwise

1 clove of garlic, finely minced

extra-virgin olive oil, for both pans

Instructions:

1. Pat the chicken dry with a paper towel. Season both sides of the chicken with salt and pepper.

2. Heat a large frying pan over medium-heat. Drizzle a generous amount of olive oil into the pan, about 3-4 tablespoons.

3. Place both pieces of chicken in the pan, and sear each side, about 6-8 minutes per side, or until golden brown. Set the chicken aside, cover with foil to keep warm.

4. Heat a separate pan over medium heat, drizzle with olive oil. 

5. Saute the garlic for 1-2 minutes until slightly golden.

6. Toss the peppers in, saute for 3-4 minutes then turn the heat to low and allow the peppers to cook down for about 30 minutes. You may need to add more olive oil at this point.

7. When the peppers are cooked down, and look a golden, caramel color, take them out of the pan, and place them on top of the chicken.

MANGIA!!!