 | | Caesar Parmesan Chicken |
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1 Bottle Kraft Golden Caesar Parmesan Salad Dressing
4 Boneless, Skinned Chicken Breasts
2 Cloves Garlic, Chopped
1 Green Bell Pepper, Sliced
1 Red Bell Pepper, Sliced
1 Large Sweet Onion, sliced
6 Roman Tomatoes, diced
1/2 cup chopped fresh cilantro
2 tbs Savory
2 tbs Basil
Olive Oil
Shredded Parmesan cheese
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| Instructions |
| Place the 4 chicken breasts in a 1 gallon freezer bag, and pour the salad dressing over it. Zip and refrigerate for at least an hour. Preheat two pans - one for the chicken, and one for the vegetables. Place the the chicken breasts in the first pre-heated pan, and brown them.
Pour half of the dressing over them, sprinkle half of the cilantro over them, cover, and simmer over low heat. When the oil in the second pan is hot, add the onions, and fry until
translucent. Add the rest of the vegetables and the rest of the salad dressing. Sprinkle the savory, basil, and the rest of the cilantro over the mixture. Stir, cover, and cook at medium heat until a nice sauce has begun to form. About half an hour or so. To serve, place a chicken breast on a dinner plate and drizzle it with the now thickened sauce from the pan they were cooked in. I then mixed the vegetable mixture with bowtie pasts, and served on the plate next to the chicken. Sprinkle shredded Parmesan cheese over both the chicken and the
pasta/veggie mix. Serve hot. Serves 4 |
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