Chicken Pizziola


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

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