dinner

Chicken Pizzaiola

5 Mins

4 Servings

Ingredients

4 Fresh Boneless Skinless Chicken Breasts

1/4 cup olive oil

2 medium red bell peppers, seeded and cut into strips

1 package mushrooms, 6 to 8-oz.; sliced

2 garlic cloves, thinly sliced

1/2 teaspoon oregano

1 can diced tomatoes, 14.5-oz.

1 salt and pepper, to taste

1/4 cup Parmesan cheese, grated

Italian seasoned sautéed vegetables, paired with skillet-grilled chicken breast and pizza seasoning gives a light meal a lot of heart and flavor. For more texture, serve on a bed of your favorite pasta.

Directions

1. Heat 2 tablespoons oil in large nonstick skillet to medium. Sauté peppers, mushrooms, garlic and oregano 5 minutes. Add tomatoes; cook on medium-low 5 minutes or until peppers are soft. Transfer vegetables to bowl and keep warm.

2. Wipe skillet clean; heat remaining oil to medium-high. Sprinkle both sides of chicken breasts with salt and pepper to taste. Cook chicken, turning once, 10 to 12 minutes or until done (internal temp 170⁰F).

3. Divide vegetables among plates and top with prepared chicken. Sprinkle generously with Parmesan cheese.