Anti Inflammatory Chicken Parmesan with Roasted Peppers

Total time50 min

Prep time20 min

Cook time30 min

Anti Inflammatory Chicken Parmesan with Roasted Peppers

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp kosher salt
¼ tsp black pepper
3 tbsp dijon mustard
3 tbsp milk
1 cup breadcrumbs
½ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
1 tsp dried oregano
½ tsp garlic powder
3 tbsp olive oil

For the roasted peppers

2 large red bell peppers
1 tbsp olive oil
¼ tsp kosher salt

For assembling

1 ½ cups marinara sauce
1 ½ cups shredded mozzarella cheese

For serving

2 tbsp fresh basil leaves, torn (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Halve the red bell peppers lengthwise, remove the seeds and stems, and place them cut-side down on a baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1/4 tsp salt. Roast for 20–25 minutes, until the skins are blistered and the flesh is tender. Remove from the oven and set aside; reduce the oven temperature to 400°F (205°C).
2
While the peppers roast, place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

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