Chicken with Roasted Red Peppers8 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
Original recipe yields 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.
Amount Per Serving (4 total)
- 579 cal
- 41.3 g
- 19 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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)!"
"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!"
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