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Chicken with Roasted Red Peppers and Mozzarella

Chicken with Roasted Red Peppers and Mozzarella

Delicious Chicken with Roasted Red Peppers and Mozzarella is a flavorful dish perfect for dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 830 kcal

Equipment

  • Stainless Steel Pan
  • baking sheet
  • Parchment Paper

Ingredients
  

Chicken

  • 3 pieces chicken breasts filleted and pounded flat or 6 chicken cutlets
  • 1 cup flour for dredging only
  • ¼ cup olive oil
  • 1 tablespoon unsalted butter
  • 8 cloves garlic sliced
  • 1 ½ cups low-sodium chicken stock
  • 1 cup dry white wine
  • 2 tablespoons lemon juice
  • 6 large red roasted peppers or enough to cover chicken in one layer
  • 10 slices mozzarella cheese or enough to cover each piece of chicken
  • salt and pepper to taste
  • 3 tablespoons cold unsalted butter cubed
  • ¼ cup minced flat-leaf Italian parsley

Instructions
 

  • Pat the chicken cutlets dry and season both sides with salt and pepper. Dredge cutlets in flour and shake off the excess. Place the chicken on a parchment paper lined baking sheet.
  • Heat a stainless steel pan to medium heat for 3 minutes. Add the olive oil. Once shimmering, add 1 tablespoon of butter and sear the cutlets on both sides until browned (about 3 minutes per side). Work in batches to not overcrowd the pan. Place all of the seared chicken on a plate and tent with foil.
  • If the pan is dry, add 2-3 more tablespoons of olive oil along with the garlic. Saute the garlic until golden then add the chicken stock, wine, and lemon juice. Turn the heat to high and bring the sauce to a boil. Scrape the bottom of the pan with a wooden spoon to dislodge all of the brown bits.
  • Turn the broiler on and set the rack to the second highest level.
  • Once the sauce reduces by half, turn the heat off and place the chicken into the pan. Top each piece with a layer of red roasted pepper then the mozzarella cheese. Spoon a touch of the sauce on top of each cutlet and place the pan in oven to broil and melt the cheese. Watch carefully, making sure it doesn't burn, but let it cook enough to thoroughly brown the cheese.
  • Remove the pan from the oven and place the chicken pieces on a platter. Whisk in the butter, 1 cube at a time. Taste test and season with salt and pepper. Mix in the parsley. Pour the sauce over the chicken and serve. Enjoy!

Notes

I used a 14-inch stainless steel pan. A 24-ounce jar will be more than enough for all of the chicken. Any melting cheese will work.

Nutrition

Serving: 1servingCalories: 830kcalCarbohydrates: 19.7gProtein: 64.6gFat: 49.7gSaturated Fat: 20gCholesterol: 227mgSodium: 560mgFiber: 1.2gSugar: 4.1gCalcium: 327mgIron: 4mg
Keyword chicken, Chicken with Roasted Red Peppers and Mozzarella, Dinner Recipe, Italian recipe, Mozzarella, Roasted Peppers
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