Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 4 servings.
Category
Course
Credit
Barbara Lepley, Meyersdale, Pennsylvania
Ingredients
4 boneless, skinless chicken breast halves
1 tablespoon Italian seasoning, divided
salt and freshly ground black pepper, to taste
1 jar (12 ounces) sweet roasted red peppers, sliced into 1-inch pieces
1 bunch fresh basil leaves
8 ounces fresh mozzarella, cut into 8 slices
1/4 cup grated Parmesan cheese
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One of my all time faves! Easy to make and perfect for keto/low carb, also very filling. I usually make with asparagus and like to drizzle some authentic Italian balsamic on top for added flavor.
I would leave the skin on for added flavor though. We need fat in our diet. I eat full fat EVERYTHING and still weigh 112# at age 58. I’m 5’5” tall. When I eat less fat I gain weight. Must have something to do with the way the body stores fat for survival...