Chicken, it’s whats for dinner.

Dinner time at our house can often be the best time of the night OR our worst nightmare when it comes to decision making.  Our nights go by so quickly and I for one do not want to spend a lot of time making dinner on weeknights.  The stove is typically the go-to cooking method because it seems to be the quickest and with two children under three, time matters.  However, we often fall into a rut like most people do when cooking at home.  One night I had chicken in the refrigerator and our typical favorites did not sound good, so I opened up the fridge and whipped up this meal with items I had available.  Now it is on our meal planning menu and we choose it often.


6 chicken breasts

Olive Oil

Lawry’s Seasoning

Weber’s Kickin Chicken Spices

Harry & David Original Red Pepper Jelly

Pepper Jack or Mozzarella Cheese


Cut and butterfly chicken breasts.

Pour olive oil in pan, enough to coat the bottom of the skillet.  Allow skillet to preheat. While it is heating up, season the chicken breasts with Lawry’s AND kickin’ chicken on both sides.  We go light with the Lawry’s as in a light dusting and a bit heavier with the kickin’ chicken.

When skillet is ready, place chicken and cover with a lid.  Cook chicken for about 5 minutes, then flip sides.  Continue to evenly cook until chicken reaches desired internal temperature (we aim for at least 165 around here).  Then, turn the skillet to low.  Place a tablespoon of Harry and David Red Pepper Jelly on each chicken breast. Sprinkle with mozzarella or pepper jack cheese.  Place lid back on the skillet and cook until cheese has melted.  Remove from skillet and enjoy!


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