John’s Spinach & Red Pepper Chicken
6 boneless, skinless chicken breasts
12-oz. jar roasted red peppers, drained
10-oz. pkg. frozen chopped spinach, thawed and drained
8-oz. pkg. shredded Italian cheese blend
8-oz. bottle Italian salad dressing
cooked rice or pasta
6 boneless, skinless chicken breasts
12-oz. jar roasted red peppers, drained
10-oz. pkg. frozen chopped spinach, thawed and drained
8-oz. pkg. shredded Italian cheese blend
8-oz. bottle Italian salad dressing
cooked rice or pasta
Place chicken breasts between 2 pieces of wax paper and pound to flatten. Lay chicken in a lightly greased 13"x9" baking pan. Arrange peppers on top of chicken; layer with spinach and cheese. Pour dressing over top. Cover and refrigerate for one to 8 hours. Bake, uncovered, at 350 degrees for 30 minutes, or until chicken juices run clear when pierced. Serve over cooked rice or pasta. Makes 6 servings.
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