Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate
for 2 to 4 hours.
Slice peppers and onions and sauté in olive oil until al dente. Season with salt
Sauté chicken breasts in olive oil over medium heat; cook evenly on both sides
to a golden brown color.
Heat cast iron skillet on burner over medium heat until very hot. Place mashed
potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and
cover with pepper and onion medley. Add chicken to top of pepper and onion medley,
resting on potatoes. Top with chopped parsley.