Grilled Chicken Pepper Melts

Submitted by pittgal

"Easy and delicious for a weeknight dinner. Melted Monterey Jack cheese and sweet summer peppers give this recipe an extra kick."

 

• Ready In: 50mins
• Ingredients: 8
• Yields: 4 breasts
• Serves: 4

ingredients

• 4 boneless skinless chicken breasts
• 1 cup Italian salad dressing (Kraft Zesty Italian)
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 vidalia onion, sliced
• 1 tablespoon olive oil
• 4 slices monterey jack cheese
• salt and pepper

directions

1. Combine chicken breast and salad dressing in a large bowl. Cover and refrigerate for a minimum of 30 minutes, preferably up to an hour.
2. Preheat grill.
3. In a large skillet, heat olive oil over medium heat.
4. Add peppers and onion. Add salt and pepper to taste.
5. Sauté for 5-7 minutes until vegetables are tender.
6. Grill chicken for 6-8 minutes per side until cooked through.
7. Turn off the grill flame.
8. Top each breast with onions and peppers and one slice of cheese.
9. Cover for 2-3 minutes or until cheese is melted.

Reviews

[sun33082]

This was super yummy! I added mushrooms and instead of a full tsp of salt, i dashed in some soy sauce and worcheshire (sp) sauce. Also the nutrition info is off because it counts the entire cup of dressing when only 2 TBS stuck. I measured the amount of marinade left after I put the chicken on the grill. The real info is: 290 calories, 15g fat, 858 sodium, 10 carb, 30 protein.

 

[Realtor by day, Chef by night]

This was slammin! My family loved it. I added mushrooms and a bunch of minced garlic to the pepper and onion mix. I'll be making this again! Thanks, pittgal! Made for PAC Spring 2010.

 

[swissms]

Good recipe! Easy to prepare for dinner during the work week. This recipe would also be good made as sandwiches on Kaiser rolls. Next time I may add some teriyaki sauce, soy sauce or balsamic vinegar to the peppers while they saute. Thank you for the recipe. Made for Fall 2009 PAC.

 

[Alison J.]

Holy cow, this was good - and healthy, too! We used provolone cheese because that's what we had in the fridge. The melted cheese oozing over the tender-crisp veggies really gave the dish a nice texture and flavour. Thanks!