- 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
Directions
- 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.
