My sister and I thought up this recipe to use the fabulous fresh produce from the garden.
Chicken with Peppers and Tomatoes
1/2 t. salt
1/8 t. cayenne pepper
3-4 boneless chicken breasts (2 lbs.), cut into serving pieces
2 T. olive oil
1 medium size onion, chopped
1 cup mild peppers, chopped
1 clove garlic, chopped
1/4 cup fresh cilantro, chopped
Juice of one fresh lime
6-8 medium ripe tomatoes, sliced
1 lb. shredded Monterey Jack cheese
fresh cilantro for garnish
Rice for serving
Preheat oven to 350 degrees. Season chicken breasts with salt and pepper. Brown in oil, set aside. Cook onion, pepper and garlic until softened. Remove from heat. Meanwhile, cover the bottom of a 9X13 baking dish with half the sliced tomatoes. Layer all the peppers and onions, then half the cheese, then chicken, lime juice, cheese, and tomatoes. Reserve some cheese for the top. Seal with foil. Bake 45 minutes, remove foil, top with cheese and bake another 15-20 minutes, until vegetables are tender and chicken is done. Serve over rice.