Roasted red pepper Italian chicken

I recently entered the first round of the Food Network's Chopped at Home challenge. This was so much fun! The basket ingredients were chicken breast, red bell peppers, Sargento 6 cheese Italian blend, and Greek yogurt. Next week, we find out which three recipes make it to the semi-final round. Even if I don't make it, this recipe was so good I had to share it with you on the blog (I think "blog worthy" is my new way to rate our meals around here).

While there weren't really any curveball ingredients in the basket as there usually are in the TV show (not sure what I would have done with something like grasshoppers or rattlesnake), I still had to think long and hard about how to make my recipe stand out. I decided to highlight the peppers and cheese by incorporating them both in two different ways.

Roasting your own red peppers at home is fun, but do be careful - they hiss and spit at you when they're under fire. Make sure you stay near the stove and monitor them closely, turning them so all sides get a nice char.

You could really taste the red pepper in the coating of the chicken and who doesn't like a double dose of cheese? Plus, the finished plate not only has Italian flavors but also happens to be in the colors of the Italian flag. Wish me luck in the contest! I'll definitely be hitting everyone I know up for votes should I make it to the semifinals.

Roasted red pepper Italian chicken

Time: 40 minutes active + overnight marinating

Level: Easy

Ingredients

• Marinade

  • 1 red pepper, fire roasted, skin peeled, and cut into 4 pieces

  • 2 cups plain, whole milk Greek yogurt

  • Juice of 1/2 lemon

  • 1 teaspoon salt

  • Several grinds of black pepper

  • 1 tablespoon Italian seasoning

• 2 tablespoons olive oil

• 4 8-ounce chicken breasts

• Salt and pepper

• 1 1/2 cups panko breadcrumbs

• 1 tablespoon Italian seasoning

• Salt & pepper

• 1 red pepper, fire roasted, skin peeled, cut into thin strips

• 1 ½ cups Sargento 6 cheese Italian blend

• Arugula

• Balsamic vinegar, drizzled to taste

• 2 tablespoons fresh parsley, chopped

Directions

1. Roast two red peppers:

   1. Turn gas burner on high and place peppers using tongs directly onto the burner. Turn periodically so all sides are charred. This took about 7 minutes. Alternatively, this can be done on the grill or under a broiler though the timing might be different.

   2. Place peppers in heatproof bowl and cover with plastic wrap. Set aside until the peppers are cooled and you can pick them up and wipe off the skin. Try to get most of the black off, but it’s ok if some stays.

   3. Cut the tops off both peppers, remove seeds and white pith. Cut one pepper into 4 pieces and place in a food processor; slice the other pepper into thin strips, put in a container, drizzle with olive oil, salt and pepper and place in the fridge – don’t need these until tomorrow.

2. Marinate the chicken:

   1. Add the yogurt, lemon juice, salt, pepper, and Italian seasoning into the food processor with the red pepper. Purée until smooth and pour into a resealable plastic freezer bag.

   2. Pound the chicken pieces so they are about a half-inch or so thick. Salt and pepper each side of the chicken, then place into the plastic freezer bag with the marinade.

   3. Let marinade in the fridge overnight.

3. Prep:

   1. Take roasted red pepper strips out of the refrigerator.

   2. In a large bowl, combine the panko, Italian seasoning, salt, pepper, and ½ cup of the Sargento 6 cheese Italian blend.

   3. Take the chicken out of the fridge and place pieces, one at a time, into the bowl with the bread crumb mixture. Press the chicken down so that it’s thoroughly coated. Set aside onto a plate.

4. Cook:

   1. Heat 1 tablespoon olive oil in large nonstick frying pan on medium heat. Cook the chicken until browned and no longer pink inside, about 5 minutes per side. You may have to do this in batches.

   2. Preheat your broiler (if there are levels, choose high).

   3. Place cooked chicken cutlets onto a baking sheet. Top each piece with roasted red pepper strips, then top with ¼ cup Sargento 6 cheese Italian blend.

   4. Broil the chicken until the cheese is melted and slightly browned.

5. Plating:

   1. Serve the chicken atop a bed of arugula that’s been drizzled with balsamic vinegar.

   2. Garnish the chicken with chopped fresh parsley.

Mangia!