Smothered Chicken

From: Betty Crocker Bridal Edition Cookbook; Prep: 15 min; Cook: 13 min - 4 servings

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 cayenne pepper
1 T butter or margarine
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1 C sliced mushrooms (4 oz)
1/2 C shredded mozzarella cheese (2 oz)
1/2 C shredded cheddar cheese (2 oz)
serve with rice (I use chicken bullion in the water to give the rice a little extra flavor, since there is no 'sauce')

This is how it's written in the cook book. I personally only use 2 chicken breasts, but the same amount of spices. There is usually a small amount of spices mixture left over, and I add it to the veggies. This is my version of how to make it, the recipe book is a little wordy, and it's very simple.
1. Start making rice
2. Mix the spices together and sprinkle over all sides of chicken breast. Cook in a skillet until done (I actually grill them in my George Foreman Grill). Keep warm until ready to assemble.
3. Put butter in a skillet and cook the pepper, onion and mushrooms until crisp-tender.
4. On each plate serve rice, with chicken. Put veggies over the top, and sprinkle with cheese (I don't always use both, sometimes only mozz. unless I have white cheddar. I'm a weirdo I suppose, but I don't like the way the orange looks with it!) Everything on the plate is warm, so it melts the cheese.