• Season chicken with salt and pepper to taste.

  • Heat in large nonstick skillet 1 tablespoon of the olive oil. Add chicken to skillet in single layer and cook over medium heat for 4 to 5 minutes per side or until chicken is no longer pink in center. Remove from skillet to plate and cover to keep warm.

  • Wipe out skillet and then heat in skillet over medium-high heat remaining 1 tablespoon olive oil. Add and cook, stirring over medium-high heat until softened, about 5 minutes mushrooms and red pepper. Add and cook, stirring for 1 minute without browning garlic, 1/2 teaspoon salt and 1/8 teaspoon ground black pepper.

  • Return the chicken breasts and any accumulated juices from the plate to the skillet, arranging in a single layer. Top each chicken breasts with a slice of cheese.

  • Cover the skillet and lower the heat to medium-low. Continue to cook until the cheese has melted over the chicken, about 1 to 3 minutes. To serve, spoon the mushroom mixture evenly over chicken. Makes 4 servings.