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Full of chrismas colours and a tasty treat from the kitchens of  ninjakamisma

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I don't usually cook, but when I do I can whip up some tasty grub. Here's what I call Christmas Chicken for the red and green peppers used to prepare it.

Recipe:

Boneless skinless chicken breasts
Red and Green bell pepper
Salsa- your personal fav
and American white cheddar cheese

Instructions:

Chop the Red and Green bell peppers into ruffly dime sized squares.
Use enough olive oil to just slick pan.
cook chicken on medium heat
when its cooked good on one side flip the chicken and then pile on the chopped peppers on top of the chicken.
after a bit stir peepers around pan to get cooked.
When chicken is cooked through, cover with the cheese, cover dish to help melting process, then when melted scoop peppers back on top of the chicken to have them meld into the cheese.

Preperation:

On the plate place generous portion of rice, couple spoonfuls of Salsa, add more or less to your liking, and then place peppered chicken breast on top.

Bon appetit!

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Allergy warning – recipe contains dairy products