Stove Top Chicken Cutlets with Roasted Pepper-Tomato Sauce Recipe

"Searching for ideas to use up a jar of roasted red peppers I came accross this recipe and decided to give it a try, it's delicious and very sikmple to make and quick also!"

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (456.2 g)
Calories 348.4
Total Fat - 21 g
Saturated Fat - 12.4 g
Cholesterol - 33.4 mg
Sodium - 1987.6 mg
Total Carbohydrate - 25.6 g
Dietary Fiber - 6.8 g
Sugars - 9.7 g
Protein - 17.6 g
Calcium - 501.4 mg
Iron - 2.7 mg
Vitamin C - 66 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Combine the flour with salt and pepper. Spread flour on a rimmed plate, then dredge chicken in flour and tap off excess. Melt the butter and the oil in a large skillet over medium heat.

Step 2

When the butter is melted, add the 4 chicken breasts to skillet and cook until browned on one side, about 2 minutes. Turn the chicken over, add garlic and brown chicken about 2 minutes more stirring the garlic while chicken is browning.

Step 3

When the 4 chicken breasts are browned, pour the tomatoes, roasted peppers, oregano, and 1 teaspoon salt into skillet.Season with pepper. Bring to a simmer, and cook until the separate ingredients come together as a sauce, about 10 minutes.

Step 4

Sprinkle the dish with the mozzarella and shredded basil. Cover the skillet, and simmer just until the cheese melts and the chicken is cooked through, about 2 minutes more.