Chicken with Roasted Red Peppers

Chicken with Roasted Red Peppers Marinated chicken breasts are first browned, then quickly broiled with a topping of roasted red bell peppers and mozzarella.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 5 mins

    COOK : 20 mins

    TOTAL : 4 hrs

    SERVING : 4

    YIELD : 4 chicken breasts

  • Place the chicken breasts into a 1-gallon plastic zipper bag; pour in the Italian dressing. Squeeze air out of the bag, and seal. Refrigerate 4 to 6 hours to marinate.

  • Pour the dressing into a large skillet over medium heat, and bring to a boil. Lay the chicken pieces into the dressing, and cook until the dressing reduces and the chicken is lightly browned, about 10 minutes per side.

  • Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil; place the chicken breasts onto the foil-lined sheet. Place a generous layer of roasted red peppers on each chicken breast; top with a slice of cheese. Broil the chicken until the cheese is browned and bubbling, 1 to 2 minutes.

Per Serving: 579 calories; protein 33.2g; carbohydrates 19g; fat 41.3g; cholesterol 85.1mg; sodium 2582.9mg.