Today’s post is sponsored by Mezzetta, but my love for their delicious snacks is all my own! Be sure to check out the coupon Mezzetta is offering! Just in time for all your holiday entertaining! There is also a fantastic Daily Holiday Gift Basket Giveaway! This promotion runs December 1st through the 31st (2014). Be sure to enter & fingers crossed you are one of the lucky winners!
I was so excited when Mezzetta reached out to bloggers and asked them to share their favorite holiday memories and holiday recipes, and one silly thing stuck out to me. When I think about Mezzetta, I don’t think of their olives that hubs buys for his martinis, or their capers. Nope, I always think of their peppers. I usually have a nice stash of them on hand. And then I got to giggling when I thought of peppers at the holidays. Most people think of flavorful hummus dips or antipasti breads—oh the things one can think of. But not me. No. I think of ALL the salads I ate last Christmas vacation in Germany. Yep. Remember, I have celiac, so eating is always a challenge, but even more so when we are traveling. You do not want to be sick when you are traveling. So my go to is always a salad. I should also tell you, I’m not really a fan of salads. In fact, I may have been revolted if there was a speck of lettuce on my plate up until a few years ago. Over the last few years I’ve become “tolerant” of it, but only with stipulations. My salads have to have lots and lots of peppers in them. The more vinegary and spicy the better. So I load mine up with peperoncinis, bell peppers and a nice handful of jalapeños. I must have consumed no less than 15 of those salads last Christmas break. After we came home I didn’t want to touch salad for weeks. But man, did I crave those 3 peppers. So I decided to mix that flavor up with something I wasn’t so sick of, chicken! So today I’m sharing my 3 Pepper Chicken that is ready in less than 20 minutes. It’s fast, easy, gluten free, and oh so yummy! Do you have a favorite Mezzetta recipe? If not, I hope you will add this one to your dinner line up!
Here are the main stars of this recipe:
Mezzetta has been family owned since 1935, and the fourth generation of Mezzetta family is continuing their commitment to bringing their customers the highest quality foods available. They source the finest fresh produce from the sun-drenched soils of California, Italy, Spain, France, and Greece and prepare them according to our Italian family recipes in the Napa Valley. I think that is one of the things I enjoy most about them—their products are fresh, consistent, affordable and easy to find in your local grocery stores. So even if you are putting them on the chicken here, in homemade hummus, in antipasti bread, or even on salads, you know they will be delicious!
So let’s get chopping! That’s the first step to this recipe.
I started with 1/4 cup jalapeños, 1/4 cup peperoncinis, and 2-3 red pepper strips. I placed them on the cutting board and diced away.
In no time at all I had a nice “chutney” of peppers. I like it plain, but you can add garlic, some olives, anything you think would pair nicely.
I love how colorful those peppers are! Wouldn’t that look fabulous on a brie, on top of pizza, oh the possibilities! We’ve been known to use it in my Chicken Quesadillas.
Next, I sprayed a non-stick pan with cooking oil, and put over a medium to medium-high heat. I added 3 very thin chicken breasts.
This is the *SECRET* part of the recipe. I add 1 tablespoon of the mild jalapeño juice evenly on all the chicken.I salted the chicken and also added pepper and smoked paprika. Sprinkle to your liking.
When the chicken was beginning to turn brown on the edges, I flipped it over and topped with the peppers mixture. I sautéed the peppers around the chicken.
When that side of the chicken was cooked through, I flipped the chicken over and topped it with aged white cheddar cheese slices.
Once the cheese is melted, it’s time to move it to the plate! Be sure to get all the cooked bits of peppers!
I love how the peppers retain color even though they’ve been cooked.
My kiddos love to eat this as a sandwich, on a good crunchy bread, but I’m just as happy to have it just as it is!
I made this for a fast lunch on the weekend, so I served it with salt & pepper potato chips and a strawberry & kiwi salad.
So what do you think? Is this a meal you could add to your repertoire? Something to get you through the busy holiday season, or maybe a healthy one to kick off the New Year?
Be sure and print your coupon HERE, so you can get started cooking with these fabulous products! And be sure to enter in the Daily Holiday Gift Basket Giveaway! To enter, entrants must visit Mezzetta. Each day a winner will be selected at random. Prizes will be shipped within 2 weeks.
Look at the fabulous items in the gift basket!
Mezzetta Favorites Holiday Gift Basket (31 Winners – Daily) includes:
• 100% Italian Estate Grown Extra Virgin Olive Oil
• Golden Greek Peperoncini
• Garlic Stuffed Olives
• Castelvetrano Olives
• Pitted Greek Kalamata Olives
• Roasted Marinated Red & Yellow Sweet Bell Peppers
• Cocktail Onions
• 1 Apron (from House Party contents)
• 1 Metal Olive Spoon (from House Party contents)
• 1 Tote Bag (from House Party contents)
• 1 Ceramic Bowl
So what’s your favorite Holiday recipe? Do you have any family memories of cooking dishes during every holiday? Recipes passed down generation to generation? Be sure to tell me and Mezzetta!
Be sure and look for the #MezzettaMemories and #SharingJoy hashtags on social media to find more inspiring recipes and memories!
I believe EVERYONE has a story, this blog shares mine.
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