Recipe of Red Pepper Paste Gochujang

Chicken With Roasted Red Peppers

A combination of spicy and sweet flavors.

Recipe Summary Chicken With Roasted Red Peppers

Marinated chicken breasts are first browned, then quickly broiled with a topping of roasted red bell peppers and mozzarella.

Ingredients | Red Pepper Paste Gochujang

4 skinless, boneless chicken breast halves

2 cups Italian-style salad dressing

1 (16 ounce) jar roasted red bell peppers, drained and patted dry with paper towels

4 slices mozzarella cheese, 1/4 inch thick

Directions

Place the chicken breasts into a 1-gallon plastic zipper bag; pour in the Italian dressing. Squeeze air out of the bag, and seal. Refrigerate 4 to 6 hours to marinate.

Pour the dressing into a large skillet over medium heat, and bring to a boil. Lay the chicken pieces into the dressing, and cook until the dressing reduces and the chicken is lightly browned, about 10 minutes per side.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil; place the chicken breasts onto the foil-lined sheet. Place a generous layer of roasted red peppers on each chicken breast; top with a slice of cheese. Broil the chicken until the cheese is browned and bubbling, 1 to 2 minutes.

Info | Red Pepper Paste Gochujang

prep: 5 mins cook: 20 mins additional: 4 hrs total: 4 hrs 25 mins Servings: 4 Yield: 4 chicken breasts

TAG : Chicken With Roasted Red Peppers

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes, Pan-Fried,