Mississippi Chicken

If you are a banana pepper lover like I am, then this recipe is for you! Banana peppers provide meals with a slight tang and peppery kick that I LOVE! I even put them in my salads and lettuce wraps for some extra flavor. If you have ever made a Mississippi roast, this is very similar. I prefer to bake mine rather than placing it in a crockpot. Baking the chicken does not take away from the simple and ease of using a crockpot. This recipe took about 10 minutes top to throw together and may become one of your families staples. 🙂

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Mississippi Chicken

Course

Main Dish

Keyword

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Servings

Ingredients

• 1 pound chicken breast butterflied
• 4-8 ounces banana peppers depending on preference
• 2 tablespoons ranch seasoning dry mix
• 1/2 cup 2% reduced fat shredded cheese (parmesan, cheddar, or mozzarella)

Course Main Dish Keyword bariatric recipes, bariatric surgery recipes, duodenal switch recipes, gastric bypass recipes, gastric sleeve recipes, low carb, low carb recipes, oklahoma bariatric, oklahoma weight loss, weight loss recipes Servings Ingredients 1 pound chicken breast butterflied 4-8 ounces banana peppers depending on preference 2 tablespoons ranch seasoning dry mix 1/2 cup 2% reduced fat shredded cheese (parmesan, cheddar, or mozzarella)

Instructions

1. Butterfly your chicken. Place chicken in a lightly greased (olive oil) pan and top the chicken with the ranch seasoning packet.

   
2. Place the banana peppers and shredded cheese on top of the chicken.

   
3. Bake chicken in a preheated oven at 375 degrees for 30 minutes, or until internal temperature of the chicken reaches 165 degrees.