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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup all-purpose flour
- 2 Tbsp. Bertolli® Classico Olive Oil (divided)
- 3 red bell pepper, sliced
- 1 shallots
- 1 clove garlic (finely chopped)
- 3 oz. goat cheese (crumbled)
- 4 boneless skinless chicken breast halves (about 1-1/4 lbs., pounded 1/4-inch-thick)
- 1 jar Bertolli Tomato & Basil Sauce
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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.
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium310mg13% |
| Potassium1040mg30% |
| Protein51g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A70% |
| Vitamin C200% |
| Calcium20% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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