Chicken with Roasted Red Peppers

Name: Chicken with Roasted Red Peppers
Prep time: 4 h 25 min
Cook time: 4 h 25 min
Total time: 4 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 slices mozzarella cheese, 1/4 inch thick; 454 grams roasted red bell peppers, drained and patted dry with paper towels; 473 milliliters Italian-style salad dressing; 4 skinless, boneless chicken breast halves

Chicken with Roasted Red Peppers is a gluten free, primal, and fodmap friendly main course. This recipe serves 4. One portion of this dish contains around 32g of protein, 34g of fat, and a total of 516 calories. If you have mozzarella cheese, chicken breast halves, salad dressing, and a few other ingredients on hand, you can make it. To use up the salad dressing you could follow this main course with the One Bowl Chocolate Cake as a dessert.

Instructions

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.

Ingredients you will need

Italian Dressing

Chicken Breast

Pour the dressing into a large skillet over medium heat, and bring to a boil.

Equipment you will use

Frying Pan

Lay the chicken pieces into the dressing, and cook until the dressing reduces and the chicken is lightly browned, about 10 minutes per side.

Ingredients you will need

Chicken Pieces

Whole Chicken

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.

Ingredients you will need

Chicken Breast

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

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.

Ingredients you will need

Roasted Red Peppers