2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves
1/2 teaspoon minced onion
1/2 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon chopped fresh parsley
3 tablespoons butter
1/2 cup chopped fresh orange
3 tablespoons blue cheese
2 tablespoons shredded mozzarella cheese
Heat oil in a large skillet over medium heat.
Ladle chicken into pan, turning once. Place skillet on other side of pan. Heat oil in skillet over medium heat. Pour orange sauce over chicken. Cook over medium heat, stirring constantly, until hot; remove from heat.
Reduce heat to medium. Add chicken, onion, garlic powder, black pepper, parsley, orange sauce, red wine vinegar, green wine vinegar, orange juice, blue juice and mozzarella cheese. Stir vigorously, reduce heat to low, and simmer 150 minutes, or until chicken is cooked through and juices run clear. Reduce pan's heat to medium; stir occasionally, until cheese is melted and mixture is heated through.
I would say that this is probably the closest thing to a "breakfast casserole" that I've had (in fact, I think the closer approximation is probably a "breakfast sandwich" - see recipe notes for variations). I think it is important to note that I sprayed the chicken with cooking spray before putting it in the oven, as well as the fact that I sauteed some mushrooms and onions before putting it in the oven, as well as the fact that I pre-cooked my potatoes before putting them in the oven, as well as the fact that I drained the grease from my fork (after which I mashed with a hand full of butter) - all while keeping the vegetables liquid to a minimum. This gave me the best results, in my opinion, of any food that I have made, and I wish I would have done it sooner!
I made this recipe for a church chicken dinner and it was gone in 15 minutes - the only person who I perceived as not knowing much about food didn't finish the meal, and assumed it was not as good as it looked, and that it would be even better the next time I make it. I had leftovers so I took the chicken and made a salad for the evening. I followed the recipe perfectly and only added salt and pepper. I only used 2 cans of chicken broth, and it was already too watery in the broth. I would have liked a little more flavor, but it was still too simple. I will not make it again.
This was delicious! I added some sliced chicken breasts and some breaded them before hand (after reading other reviews about chicken not having enough bread to complete the sandwich). I cooked my onions, garlic and chili flakes first (with my food processor) so they were fully incorporated into the chicken before I added the bread. I also used 4 eggs instead of 3-4. I think the orange gave it a nice color. I completed the sandwich with a combination of cheeses: sharp cheddar, goat cheese, hot dog with Swiss cheese and sour cream. It was definitely a breakfast classic!
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