Tomato and Pepper-topped Chicken Breasts
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(0 votes)
Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 boneless, skinless Chicken breasts
- 2 Tbsps olive oil (divided)
- kosher salt
- freshly ground Black pepper
- 2 cups canned, fire-roasted Tomatoes (with garlic)
- 1 cup thinly sliced, yellow Bell pepper
- 2 cups thinly sliced, yellow Bell pepper
- 2 Tbsps cold butter
- 1 Tbsp Red wine vinegar
- Feta to garnish (optional)
Preparation steps
1.
Preheat oven to 400º F / 200º C.
2.
Heat a large skillet over medium-high heat. Heat 1 tablespoon oil in pan. Season the chicken liberally with salt and pepper. Add chicken to pan; cook 4 minutes or until browned. Turn chicken over; cook 1 minute longer. Transfer chicken to an 11 x 7–inch baking dish coated with cooking spray. Bake at 400º F / 200º C for 10-15 minutes or until juice runs clear.
3.
Meanwhile, in a medium pot, add tomatoes. Cook; stirring frequently 7-10 minutes or until slightly thickened.
4.
Meanwhile, saute the peppers in the remaining olive oil until soft about 5-7 minutes. Turn off heat.
5.
Place chicken on plates. Stir in the butter and vinegar to the tomatoes until well incorporated. Spoon sauce over chicken, top with peppers and sprinkle with cheese. Serve immediately.
