Tonight for some reason… I wasn’t that hungry. I know, it’s weird and totally uncharacteristic. It’s something that rarely happens. I could never skip a meal, so instead of not eating, I just wanted something light. I had chicken defrosting, so I went to my favorite site, allrecipes.com and searched for “summer chicken”. I figured that would give me something light and tasty. I found a bunch of chicken salads, but that seemed like more steps than I was interested in taking. I scrolled down, went to the next page, and finally found the winning recipe, California Chicken. It looked tasty, light and easy so I went with it. I only had to stop for a few ingredients too, which made it a double bonus.
You can click on the link above to get the full recipe, but here is the basic idea: Season some chicken breasts with salt, pepper and onion powder. Saute in olive oil for a few minutes on each side, until mostly cooked. The recipe says to just top with sliced tomatoes and monterey jack cheese, but I deglazed the pan with some white wine and sauteed some mushrooms, too. I topped the chicken breasts with the tomatoes, then the mushrooms, and then the monterey jack cheese. Bake for about 15-20 minutes, or until the chicken is done (depending on the size of your chicken of course). Top with sliced avocado and serve.
I think this would also taste great with bacon on it. Of course, that would take away from the whole light idea, but it would taste good. I ate most of it just as it was, but had to try a few bites dipped in Ranch and that was definitely tasty. I recommend it!