My husband loves this dish. It is perfect heart warming comfort food in the cold winter, and pairs nicely with a bottle of wine. We try to avoid starches so this is the perfect solution to pizza for us, and like any pizza the leftovers are always appreciated.
|1 kg||Boneless skinless chicken breasts|
|4 cups||sliced mushrooms|
|4 tbsp||olive oil|
|1||diced green pepper|
|1||roasted red pepper diced (from jar)|
|3 tbsp||chopped sundried tomatoes (in oil)|
|4 oz||sliced pepperoni|
|4 oz||cream cheese|
|1 tsp||dried oregano|
|1||can tomato paste|
|4 tbsp||table cream|
|4 tbsp||real baccon bits|
|4 tbsp||grated parmesan|
|8 oz||grated mozzarella cheese|
|4 oz||grated cheddar cheese|
Lay the chicken breasts in a casserole dish, top with bacon bits.
In a frying pan heat the oil and add mushrooms, onions, peppers, and sundried tomatoes. Saute until softened. add the oregano and pesto, cream cheese, tomato paste, and cream and stir on low heat until well combined. Add the parmesan and spread the mixture over the chicken. Bake in oven at 400F for 40 min. Remove from oven and top with grated cheese. Bake for 10 more minutes (until cheese is bubbly). Let stand for 10 min before serving.
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