POULTRY Back to Index
Chicken Pizzalola

4

boneless, skinless, split chicken  breasts

1/4 cup

olive oil

2

medium red bell peppers, seeded and cut into strips

 1

package sliced mushrooms, 6 to 8 oz.

2

large garlic cloves, thinly sliced

1/2 tsp

oregano

1 tbsp

chopped fresh rosemary

1

can crushed tomatoes, 14.5 oz.  

Salt and pepper to taste

Grated Parmesan cheese

 

 

 

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.

Wipe skillet clean; heat remaining oil to medium-high. Wash hands. Sprinkle both sides of chicken breasts with salt and pepper to taste. Wash hands. Cook chicken, turning once, 10 to 12 minutes or until done (internal temp 170°F).

Serving Suggestion: Place chicken on platter. Spoon vegetables over. Sprinkle generously with Parmesan. Serve with your favorite pasta, if desired.

Refrigerate leftovers.

4 servings