Chicken with Roasted Red Peppers Recipe -
Chicken with Roasted Red Peppers Recipe
  • READY IN 4+ hrs

Chicken with Roasted Red Peppers

Recipe by  

"Marinated chicken breasts are first browned, then quickly broiled with a topping of roasted red bell peppers and mozzarella."

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Ingredients Edit and Save

Original recipe makes 4 chicken breasts Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    4 hrs 25 mins


  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 08, 2011

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 used. 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)!

Most Helpful Critical Review
Feb 28, 2014

Followed the directions but it had a very vinegary taste to it. Maybe it was the dressing (paul newman's italian) I used but it really wasn't very good.


16 Ratings

Feb 26, 2012

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. Cover in pan until cheese melts. Quick and delicious!

Mar 15, 2011

I'm giving this recipe five stars because I think it would be heavenly if not for my mistake. Make sure you get roasted red peppers in water NOT in brine. Way to salty and vinegary for my taste when combined with the Italian dressing.

Feb 14, 2011

Thanks for a great recipe, Darla! My husband and I both enjoyed it very much. It was simple and fun to make. For the marinade, I used bottled Kraft Zesty Italian Dressing. It worked so well that I plan to use it again next time because of the intense flavor. I wish I could give your recipe more stars, as it truly was delicious and easy to prepare. Again, thanks a bunch!

Feb 17, 2011

I used Zesty Fat free Italian dressing as that was what I had on hand!! Great recipe, I have baked mine before but never tried doing it in the skillet!! Tasted wonderful!

Mar 16, 2011

Good quick recipe. It also works without marinating the chicken if you use thin sliced chicken breasts and monterrey jack, colby or cheddar cheese.

Apr 28, 2012

Very Tasty!! I needed something to go with my couscous (was trying it for the first time) and this went great.


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  • Calories
  • 579 kcal
  • 29%
  • Carbohydrates
  • 19 g
  • 6%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 41.3 g
  • 63%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 33.2 g
  • 66%
  • Sodium
  • 2583 mg
  • 103%

* Percent Daily Values are based on a 2,000 calorie diet.

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