Chicken breast (huge one) sliced in half lengthwise and then crossways, S&P, dredged in flour and S&P mix, sauteed in half butter/half olive oil, then microplaned 1 clove garlic, sauteed in pan for a minute (chicken stacked and pushed off to 1 side off heat, couple Tbsp of the dredge mix to make roux, some white wine and chicken broth to make a light sauce. Then, topped chicken pieces with roasted orange bell pepper (already done, from freezer), then topped with smoked fresh mozzarella slices. Under the broiler until cheese was melted and bubbly. Served with wild rice and a small arugula salad with paper-thin slices of red onion, grated parm sprinkles and balsamic vinegrette. Best of all, only used 2 pans and under 40 minutes from start of water for rice until on the plate and ready to eat.
I usually use roasted red bell for this but the first thing I found when looking thru the freezer was the bag of orange bells so those got used instead. Sometimes I'll also chiffonade some fresh basil and place on top of the bell pepper slices but under the smoked moz for a change-up.
BTW, since we ate pretty early, Craig ended up using his second piece of chicken to make a sandwich with the leftover buns from burgers the night before. So, it makes a pretty good sandwich besides being a dish that can be served for dinner guests.