Chicken Breast Stack with Sautéed Peppers and Parmesan

Lemon-seasoned Gremolata Chicken Breasts are served over sautéed peppers and sprinkled with fresh grated Parmesan cheese for a deliciously warm entrée.

Prep Time: 10 minutes Cook Time: 25 minutes Yield: Makes 2 to 3 breasts, 1 cup peppers

Ingredients

2 tablespoons chopped fresh parsley

1 teaspoon finely chopped rosemary sprigs

1 tablespoon olive oil

1 teaspoon finely chopped lemon zest, reserve lemon for juice

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

2 to 3 (14 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts

1 tablespoon olive oil

1 red pepper, seeded and cut into thin strips

1 onion, thinly sliced

Reserved juice from one lemon

3 tablespoons fresh grated Parmesan cheese

Directions

In a shallow plate, mix together parsley, rosemary, 1 tablespoon olive oil, lemon zest, garlic, salt and pepper. Coat chicken breasts with herb mixture.
In a large skillet, sauté chicken breasts, peppers and onions in 1 tablespoon olive oil over medium high heat for 6 to 8 minutes per side. Squeeze juice of reserved lemon over chicken. Continue sautéing for 3 to 5 minutes or until chicken is golden brown and there is no hint of pink in the meat. Sprinkle with Parmesan.
To serve, spoon pepper mixture onto plate and place one breast on top. If desired, serve with additional Parmesan cheese.

Nutritional Information

PER SERVING • Calories 430 • % Calories from Fat 38 % • Total Fat 18 g • Saturated Fat 4 g • Cholesterol 130 mg • Sodium 820 mg • Total Carbohydrate 13 g • Dietary Fiber 3 g • Protein 53 g • Sugars 6 g • % DAILY VALUE • Vitamin A 45 % • Vitamin C 82 % • Calcium 14 % • Iron 13 % • DIETARY EXCHANGES • Lean Meat 7 • Fat 3 • Vegetable 2

Substitutions/Variations

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.