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READY IN 4+ hrs

Chicken with Roasted Red Peppers

Read Reviews (8)

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

Ingredients Edit and Save

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Original recipe makes 4 chicken breasts Change Servings

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

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Directions

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.

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PREP 5 mins
COOK 20 mins
READY IN 4 hrs 25 mins

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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)!

—ma baker

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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!

—Cheri

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12 Ratings

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.

—Kimberly

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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!

—VickiJH

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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!

—sunset

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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.

—jm

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Apr 28, 2012

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

—Katie M

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Apr 15, 2013

Wow excellent! I used zesty italian dressing and shredded cheese because thats all I had but it turned out great!

—Jamila555

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Nutrition

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.

Nutritional Information

Chicken with Roasted Red Peppers

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 579
Calories from Fat: 371

% Daily Value *
Total Fat 41.3g 63 %
Saturated Fat 9.1g 45 %
Cholesterol 85mg 28 %
Sodium 2583mg 103 %
** Potassium 282mg 8 %
Total Carbohydrates 19g 6 %
Dietary Fiber 0.7g 3 %
Protein 33.2g 66 %
Sugars 13.2g
Vitamin A 97 %
Vitamin C 104 %
Calcium 31 %
Iron 23 %
** Thiamin 7 %
** Niacin 131 %
** Vitamin B6 35 %
** Magnesium 12 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.