- 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
- 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.
05/03/2018
recipepes.com
Chicken with Roasted Red Peppers, recipe
PT15M
PT1H
5
455 calories
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