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