Saucy Chicken on Roasted Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 boneless skinless chicken breasts2 red bell peppers1 cup canned tomato sauce1 tsp dried oregano1 tsp dried basil1 clove garlic, minced1/2 cup mozzarella cheesesalt and pepper to taste
Set oven to broil. Place whole peppers and chicken breasts in roasting pan, broil 4 inches from heat element (if possible) turning every 5 minutes until peppers are black and chicken is cooked through (takes 1 turn in my oven). Remove from oven, set aside chicken. Place peppers in a paper bag to cool (steam makes it easier to remove skin). Shred chicken. Mix chicken, sauce, basil, oregano, garlic and half of mozzarella cheese in medium sized bowl. Salt and pepper to taste.
Remove skin from peppers, cut in half and remove stems and seeds. You should now have four flat roasted pepper halves. Place these on the bottom of the cooled roasting pan (you might cover bottom to prevent sticking). Top each pepper half with 1/4 of the chicken mixture. Top with remaining cheese. You should have 4 piles of cheesy, peppery goodness. Broil 3 minutes or until cheese is melted.
This recipe is calculated counting half of it (or 2 piles) as a serving. You could also split if needed.
Number of Servings: 2
Recipe submitted by SparkPeople user BEINGKATIE.
Remove skin from peppers, cut in half and remove stems and seeds. You should now have four flat roasted pepper halves. Place these on the bottom of the cooled roasting pan (you might cover bottom to prevent sticking). Top each pepper half with 1/4 of the chicken mixture. Top with remaining cheese. You should have 4 piles of cheesy, peppery goodness. Broil 3 minutes or until cheese is melted.
This recipe is calculated counting half of it (or 2 piles) as a serving. You could also split if needed.
Number of Servings: 2
Recipe submitted by SparkPeople user BEINGKATIE.
Nutritional Info Amount Per Serving
- Calories: 421.8
- Total Fat: 8.7 g
- Cholesterol: 151.9 mg
- Sodium: 998.5 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 5.5 g
- Protein: 64.6 g
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