I have never tried this dish before at TGI Friday's, but it sounded good. Actually, I think I've only been to the restaurant once a long time ago and I don't remember what I had. But if this homemade version was like the restaurant one, I might go to try some of their other dishes sometime. It was juicy and flavorful and still pretty easy. I didn't serve it on individual skillets like the menu says, just plated them each. And I only used Ranchero cheese, and not much of it, but I liked it that way. I can't find the blog where I originally found this recipe, but the same one is at Fabulous Famous Recipes
TGI Friday's Sizzling Chicken and Cheese
2 (4-oz) chicken breasts
2 T. olive oil
1 t. chopped garlic
1/2 c. shredded Chihuahua white cheese
2 slices American cheese
2 T. chopped garlic
2 T. chopped parsley
4 T. olive oil
1 t. crushed red chilies
1/4 t. black pepper
1/4 t. salt
Pepper & Onion Medley:
1 green pepper, julienne
1 red pepper, julienne
1 yellow onion, julienne
Trim and pound chicken breasts to even thickness.
Combine all marinade ingredients.
Place chicken breasts in marinade and refrigerate for 2 to 4 hours.
Slice peppers and onions and saute in olive oil for 2 minutes.
Then add 1 teaspoon chopped garlic and continue to saute another 2-3 minutes.
Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.
Heat cast iron skillet on burner over medium heat until very hot then remove from the burner.
Place mashed potatoes on top portion of skillet.
Place cheeses on bottom portion of skillet and cover with pepper and onion medley.
Add chicken to top of pepper and onion medley, resting on potatoes.
Top with chopped parsley.
Serve directly from skillet for authenticity or transfer to plates.