1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoning salt
1 teaspoon dried dill weed
1 cup shredded Cheddar cheese
Place chicken into a large ovenproof skillet and grill over medium heat for approximately 4 minutes on each side. Remove chicken from pan and place in a large bowl. In a small bowl, combine the oil, lemon juice, Worcestershire sauce, cayenne pepper, garlic powder, onion powder, seasoning salt and dried dill weed. Mix together, cover and refrigerate.
Heat remaining oil in a large skillet over medium heat. Add chicken and cook for approximately 5 minutes, or until well cooked through.
Stir chicken mixture into the bread mixture and place in the heart of the heated skillet or skillet. Cook and stir for several minutes and cook and stir for several minutes more. Pour chicken mixture over chicken and sprinkle with Cheddar cheese.
Mix well and serve hot or cold.
I truly fell in love with this recipe first look at it ~ I still love fat dressed meats, maybe because my mother tongue is French she reccomended velveeta, others said proposal or enchiladas. This was so close to standards that it veritæded. Somebody put some studded pepper on the inside of the biscuit for me!!!
this was really good...I don't eat chili but my husband said this was delicious...hehe even took one bite of it. i also used a blend of 4 cheeses and added a clove of minced garlic. im thinking of using roasted red peppers next time but for now just want to keep it mild. ill give it a go again