Chicken cheesesteak peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 bell pepper8 ounces boneless, skinless chicken breast1/2 sweet onion5 portobello mushrooms (or so -- approx 100g)2 slices Sargento Ultra Thin Swiss (or your favorite cheese)salt and pepper to tasteOreganoolive oil spray
Line rimmed baking sheet with foil. Spray with OO. Cut chicken into cutlets. Season with salt, pepper, and oregano. Broil chicken on low for 5-7 minutes. When chicken is done, remove from oven and set aside.
Preheat oven to 400 degrees, halve bell pepper (remove innards) and roast, cut-side up, while preparing the rest. When peppers are to your preferred softness, remove from oven.
Meanwhile, slice onions and mushrooms very thin. Saute with OO spray. Slice chicken and add to onion mix when it is well done.
Place 1/2 slice of cheese in each pepper. Split chicken/onion mix equally between peppers and top with remaining cheese. Bake until cheese is melted. Serve.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user HSQUARED3.
Preheat oven to 400 degrees, halve bell pepper (remove innards) and roast, cut-side up, while preparing the rest. When peppers are to your preferred softness, remove from oven.
Meanwhile, slice onions and mushrooms very thin. Saute with OO spray. Slice chicken and add to onion mix when it is well done.
Place 1/2 slice of cheese in each pepper. Split chicken/onion mix equally between peppers and top with remaining cheese. Bake until cheese is melted. Serve.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user HSQUARED3.
Nutritional Info Amount Per Serving
- Calories: 185.5
- Total Fat: 5.5 g
- Cholesterol: 62.6 mg
- Sodium: 70.3 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 2.5 g
- Protein: 25.0 g
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