Pecan Free Chicken Parmesan with Roasted Peppers
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp dijon mustard
- 3 tbsp milk
- 1 cup breadcrumbs
- ½ cup grated parmesan cheese
- 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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