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Chicken with Roasted Red Peppers

Chicken with Roasted Red Peppers

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    4 h 25 m
DARLA

DARLA

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 579 kcal
  • 29%
  • Fat:
  • 41.3 g
  • 63%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 2583 mg
  • 103%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

ma baker
13

ma baker

2/8/2011

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 used. 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
8

Cheri

2/26/2012

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. Cover in pan until cheese melts. Quick and delicious!

Kimberly
7

Kimberly

3/15/2011

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 combined with the Italian dressing.

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