Smothered chicken

When Cody and I were in college, we actually did quite a bit of cooking together, which usually consisted of him cooking and me watching. This was one of the things that he made for me that I loved, but we hadn't had it for several years, until recently. I was looking for some new recipes, and came across this one. I made it for my family, and everyone loved it! My father-in-law ate it and told me that he felt like he was eating at a fancy restaurant the whole time he was visiting. What a compliment! This recipe is from the trusty Betty Crocker cookbook.

4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp ground red pepper (cayenne)
1 Tbsp butter or stick margarine
1 medium bell pepper, thinly sliced (I like to use red, because Cody doesn't like green peppers)
1 medium onion, thinly sliced
1 cup sliced mushrooms (4 oz)
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

Spray 12-inch non-stick skillet with cooking spray; heat over medium heat. Sprinkle both sides of chicken with oregano, salt, garlic powder, pepper, and red pepper. Cook in skillet 8-10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.

Melt butter in skillet over medium heat. Cook bell pepper and onion in butter about 5 minutes, stirring occasionally, until crisp-tender. Stir in mushrooms. Cook 3-5 minutes, stirring occasionally, until vegetables are tender.

Place chicken in skillet; spoon vegetables over chicken. Sprinkle cheeses over chicken and vegetables; remove from heat. Cover and let stand until cheese is melted.