| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3 medium red, orange or yellow bell peppers, sliced
- 1 small shallot, chopped
- 1 clove garlic, finely chopped
- 1 jar Bertolli® Tomato & Basil Sauce
- 3 ounces goat cheese, crumbled
- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded 1/4-inch-thick
- 1/3 cup all-purpose flour
- 2 Tbsp. olive oil, divided
Instructions
- Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, coating well; shake off excess. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and keep warm.
- Heat remaining 1 tablespoon olive oil in same skillet over medium heat and cook bell peppers, stirring frequently, 4 minutes or until crisp-tender. Add shallots and cook 2 minutes. Add garlic and cook, stirring frequently, 1 minute. Stir in Sauce and simmer 5 minutes or until slightly reduced.
- To serve, spoon sauce over chicken and sprinkle with goat cheese.
- Cost per recipe*: $17.63.
- Cost per serving*: $4.41.
- *Based on average retail prices at national supermarkets.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 479 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 41 g |
| Cholesterol | 113 mg |
| Sodium | 805 mg |
| Serving Size | 1 of 4 servings |
| Calories | 479 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 41 g |
| Cholesterol | 113 mg |
| Sodium | 805 mg |
Reviews
I love this recipe, it was easier than I thought it would be and each bite was to die for. I normally put goat cheese on salads, but eaten it in a cooked meal before and was pleasantly surprised.
Goat cheese, peppers and seared chicken are very tasty.