Chicken with Roasted Red Peppers

8 Reviews

Prep: 5 min
Cook: 20 min
Ready In: 4 hr 25 min

“Marinated chicken breasts are first browned, then quickly broiled with a topping of roasted red bell peppers and mozzarella.” - by DARLA

Ingredients

4 skinless, boneless chicken breast halves
2 cups Italian-style salad dressing
1 (16 ounce) jar roasted red bell peppers, drained and patted dry with paper towels
4 slices mozzarella cheese, 1/4 inch thick

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Metric US

Original recipe yields 4 chicken breasts

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
579 cal
29%

Fat
41.3 g
63%

Carbs
19 g
6%

Based on a 2,000 calorie diet

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Reviews (8)

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ma baker

Feb. 8, 2011

"We really enjoyed this; it was easy to make as well with common ingredients. I used the Italian Dressing Mix recipe by Debby from this site. I only had shredded mozzerella on hand, so that is what I u..." See moresed. I would suggest using sliced, but the shredded worked in a pinch, it just wasn't as "thick" as I would have liked it. Thanks Darla for a new chicken recipe that I will definitely make again (perhaps on the grill come summertime)!"

Cheri

Feb. 26, 2012

"I make a similar recipe but with spinach and everyone loves it. I marinate the chicken in robust italian dressing. Fry in pan, then put the roasted red peppers, cooked spinach, and moz cheese on top..." See more. Cover in pan until cheese melts. Quick and delicious!"

Kimberly

Mar. 15, 2011

"I'm giving this recipe five stars because I think it would be heavenly if not for my mistake. Make sure you get roasted red peppers in water NOT in brine. Way to salty and vinegary for my taste when..." See more combined with the Italian dressing."

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