- Total Fat21 g
- Cholesterol96 mg
- Sodium838 mg
- Total Carbohydrate13 g
- Protein41 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
1/4 cup olive oil
2 medium red bell peppers, seeded and cut into strips
1 package mushrooms, 6 to 8-oz.; sliced
2 clove garlic, thinly sliced
1/2 teaspoon oregano
1 can diced tomatoes, 14.5-oz.
1 salt and pepper, to taste
1/4 cup Parmesan cheese, grated
- Heat 2 tablespoons oil in large nonstick skillet to medium. Sauté peppers, mushrooms, garlic and oregano 5 minutes. Add tomatoes; cook on medium-low 5 minutes or until peppers are soft. Transfer vegetables to bowl and keep warm.
- Wipe skillet clean; heat remaining oil to medium-high. Sprinkle both sides of chicken breasts with salt and pepper to taste. Cook chicken, turning once, 10 to 12 minutes or until done (internal temp 170°F).
- Divide vegetables among plates and top with prepared chicken. Sprinkle generously with Parmesan cheese.