Tonight is pizza night, without the dough! Top tender butterflied chicken breasts with marinara and gooey melted cheese for a taste of delicious pizza-pie. Fresh tomatoes and peppers add bright balance to a peppery arugula side salad.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Arugula and Spinach Mix
Salt and Pepper*
Before starting, preheat the oven to 450°F.Wash and dry all produce. Halve tomatoes. Core, then cut pepper into 1/4-inch pieces. Toss half the peppers with half the Italian seasoning in a medium bowl. Season with salt and pepper. Set aside.
Pat chicken dry with paper towels. Carefully slice into centre of each chicken breast, lengthwise and parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper, then sprinkle with remaining Italian seasoning.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-sear, until golden-brown, 1-2 min per side. Remove pan from heat. Transfer chicken a parchment-lined baking sheet. Spread marinara over tops of chicken, then sprinkle seasoned peppers (from the medium bowl) and cheese over marinara. Roast in the middle of the oven, until chicken is cooked through, 12-14 min.**
While chicken roasts, whisk together vinegar and 1 tbsp oil (dbl for 4ppl) in a large bowl. Add tomatoes, remaining peppers and arugula-spinach blend. Toss to combine. Season with salt and pepper.
Divide chicken and salad between plates.