Ingredients
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4
-
1
-
1
-
1
-
1
-
1
-
4
-
-
-
-
-
-
-
-
Directions
Grilled Chicken Pepper Melts, Easy and delicious for a weeknight dinner Melted Monterey Jack cheese and sweet summer peppers give this recipe an extra kick , 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 , 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
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Steps
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1
Done
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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
Done
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Preheat Grill. |
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3
Done
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in a Large Skillet, Heat Olive Oil Over Medium Heat. |
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4
Done
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Add Peppers and Onion. Add Salt and Pepper to Taste. |
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5
Done
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Saut For 5-7 Minutes Until Vegetables Are Tender. |
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6
Done
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Grill Chicken For 6-8 Minutes Per Side Until Cooked Through. |
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7
Done
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Turn Off the Grill Flame. |
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8
Done
|
Top Each Breast With Onions and Peppers and One Slice of Cheese. |
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9
Done
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Cover For 2-3 Minutes or Until Cheese Is Melted. |
