Baked Chicken Breasts With Bell Pepper And Mushroom Medley

• 6 chicken breasts halved medium, approx. 6 oz each, lengthwise, 12 cutlets total
• 1 1/2 cups low-fat mozzarella cheese shredded
• 1/2 bell pepper medium, any colour, diced
• 6 white mushrooms medium, finely chopped
• 1 onion medium, diced
• 1 tablespoon extra-virgin olive oil
• salt

1. Preheat oven to 375 degrees.
2. Rinse chicken breasts with cold water and pat dry with paper towel. Lay chicken breast on a cutting board and slice in half lengthwise, one at a time. Season with salt and pepper, lay on a baking sheet, cover with foil and bake for 25 minutes.
3. In the meanwhile, add olive oil, bell pepper and onions to a preheated skillet and pan fry on high heat until vegetables turn golden brown. Add mushrooms and cook for another 3 minutes. Remove from heat, cover and let stand for 5 minutes.
4. Top each chicken cutlet with vegetable medley and cheese on top.
5. Return to the oven and broil on low for 5 minutes or until cheese is melted.
6. Serve warm with your favourite side dish and/or salad. Makes great leftovers. Enjoy!

chicken breasts, lowfat, bell pepper, white mushrooms, onion, extravirgin olive oil, salt

Taken from www.yummly.com/recipe/Baked-Chicken-Breasts-with-Bell-Pepper-and-Mushroom-Medley-931597 (may not work)