Smothered Chicken

4 boneless, skinless chicken breasts
1 t. dried oregano
1/2 t. salt
1/2 t. garlic powder
1/4 t. pepper
1/4 t. ground red pepper (cayenne)
1 T. butter or margarine
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 cup sliced mushrooms (4 ounces)
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup shredded Cheddar cheese (2 ounces)

1. Spray 12 inch nonstick skillet with cooking spray: heat over medium heat. Sprinkle both sides of chicken with all the spices. Cook in skillet 8 to 10 minuets, turning once, until juice is no longer pink when centers of thickest part are cut. Remove and keep warm.

2. Melt butter in skillet over medium heat. Cook bell pepper and onion about 5 minuets. Stir in mushrooms. Cook 3 to 5 minuets, stirring occasionally, until veggies are tender.

3. Place chicken back in skillet, spoon veggies over chicken and sprinkle cheeses over. Remove from heat and let stand while cheese melts.

Enjoy!