Roasted Pepper And Garlic Chicken Bake

Preparation: 35 min

Cut the ends off your bell pepper and cut them into large slices. Peel and crush 3-4 cloves of garlic. Meanwhile, heat the olive oil in a large iron skillet over medium-high heat.

Bake the skillet in the oven for about 10 minutes, or until the asiago cheese is completely melty and gooey.

When the skillet is ready, toss in the peppers and garlic. Let them roast in the pan until all sides are golden brown. Transfer the peppers and garlic to a bowl for later use and turn the heat off the skillet.

Preheat an oven to 350F/175C degrees. On the stove, heat the skillet back to medium heat, and place in the chicken breasts. Cook the chicken about 4 minutes per side, or until the breast are golden brown and cooked through.

Prepare the chicken breast by butterflying two chicken breasts. Pound the chicken flat to a ¼ inch thickness and slice the breasts into four equal pieces. Sprinkle the salt, pepper, and oregano over across them.

Once the chicken is done, turn off the stove. Place the cooked peppers and garlic around the chicken. Roughly chop the basil and sprinkle this over the skillet. Distribute the asiago cheese over the skillet as well.

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