Grilled Chicken Pepper Melts

Grilled Chicken Pepper Melts created by Realtor by day

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

Ready In:
50mins
Serves:
Yields:
Units:

ingredients

directions

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

@pittgal
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@pittgal
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"Easy and delicious for a weeknight dinner. Melted Monterey Jack cheese and sweet summer peppers give this recipe an extra kick."
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  1. 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.
    Reply
  2. Realtor by day
    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.
    Reply
  3. Realtor by day
    Grilled Chicken Pepper Melts Created by Realtor by day
    Reply
  4. 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.
    Reply
  5. 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!
    Reply
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