4 large peppers in each of the following colors: yellow, green, red, orange
4 slices Kraft Mozzarella Cheese or Provolone or Monterey Jack Cheese
Lite cooking spray
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Let's Make It
Brush chicken with the dressing. Salt and pepper both sides. Pour any remaining dressing over chicken fillets. Cover and keep in the refrigerator. Slice the onion thin and put in a saute pan with oil. Add 1/4 tsp. each salt and pepper. Set burner on low sweating the onions for about 15 minutes with a lid on the pan. Turn off the burner. Now slice all the peppers thin and set aside.
Start the grill heating it to 350°F. When desired temp is reached spray chicken pieces with oil spray. Set them on the grill and grill for 7 minutes per side depending on thickness of the meat. Do not over cook.
In the meantime, set peppers on top of the onion and simmer on low for about the last 7 minutes of chicken cooking time. Peppers should be somewhat crisp. Remove chicken when done from the grill onto a platter and add cheese on each piece of chicken then top with onion pepper mixture. Serve with a salad and fresh rosemary bread.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.