Ingredients
-
-
0.5
-
0.5
-
0.5
-
0.5
-
-
-
2
-
0.5
-
2
-
2
Steps
|
1
Done
|
Heat vegetable oil in a cast-iron skillet to a medium high temperature. |
|
2
Done
|
Add the chopped onion to the skillet and cook it until it turns golden and softens. |
|
3
Done
|
Add the diced bell peppers to the skillet. |
|
4
Done
|
Sprinkle salt and pepper. |
|
5
Done
|
Add some of the paprika powder. |
|
6
Done
|
Cook the veggies until they get softer. |
|
7
Done
|
Add the tomato sauce to the skillet. |
|
8
Done
|
Cook for a few minutes. |
|
9
Done
|
Cut the chicken breasts in half, without separating the pieces. |
|
10
Done
|
Rub them with some salt, pepper, and paprika powder. |
|
11
Done
|
Add some of the cooked peppers and onion between the halves. |
|
12
Done
|
Sprinkle some shredded mozzarella over the veggies. |
|
13
Done
|
Cover the filling with half of the chicken breast. |
|
14
Done
|
Fry the chicken breasts in a cast-iron skillet. |
|
15
Done
|
Cook them on each side for 4-5 minutes. |
|
16
Done
|
Serve them with some more of the peppers and onion mix. |
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