Roasted Mini Sweet Peppers and Chicken

Ingredients:

• 15 mini sweet peppers (halved)
• 6 Chicken Breast (halved)
• 3 tablespoons Ultra-Premium Extra Virgin Olive Oil
• 2 tablespoons Fig Aged Balsamic
• 1 teaspoon Spicy Italian Roasted Garlic Blend Seasoning
• 2 eggs
• 1 ½ cups of Panko Bread Crumbs
• 2 oz Shredded Mozzarella
• 5 oz Lundberg Risotto - Creamy Parmesan (I know this is cheating 😊)

Directions:

1. Preheat the oven to 350 F
2. Cook the Risotto according to the instructions (again…I know this is cheating)
3. In a small bowl whisk 2 eggs and seasoning
4. Spray a cooking sheet with the olive oil (approximately 2 tablespoons)
5. Place halved sweet peppers open face down onto cooking sheet
6. Coat the halved chicken first in the egg mix, then with panko and place on cooking sheet
7. Place the sheet in the oven for approximately 20 minutes (until the top of the chicken is golden brown)
8. Sprinkle Mozzarella on top of chicken, spray the tops of the peppers with olive oil (approximately 1 tablespoon) and cook for an additional 10 minutes.
9. Cut, wash and drain Romano Lettice and place in a salad bowl
10. Sprinkle with cheese or your favorite toppings and Fig Balsamic to taste
11. Enjoy!