Cheesy Pepperoncini Chicken

Tomato Romaine Salad
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Wine Recommendation

Stella Rosa Pineapple Chili White Wine

Ingredients

  • 2 lb boneless, skinless chicken breasts
  • ½ tsp salt
  • ½ tsp pepper
  • 1½ cups shredded mozzarella cheese, divided
  • ¾ cup chopped pepperoncini peppers
  • ¼ cup mayonnaise
  • 3 oz ⅓ less fat cream cheese
  • 1 Tbsp red wine vinegar
  • 1½ tsp Italian seasoning
  • 1½ tsp garlic powder

Instructions

  1. Preheat broiler. Pound chicken to an even thickness between plastic wrap using a meat mallet; sprinkle chicken with salt and pepper. Cook chicken in a nonstick skillet coated with cooking spray over medium-high heat 5 to 6 minutes per side or until chicken is done.
  2. Meanwhile, stir together ¾ cup cheese, pepperoncini, mayonnaise, cream cheese, vinegar, Italian seasoning, and garlic powder in a bowl.
  3. Place chicken on a large baking sheet. Spread cheese mixture over chicken; sprinkle with ¾ cup cheese. Broil 2 minutes or until cheese melts.

Side Dish Ingredients

  • 6 cups chopped romaine lettuce
  • 1 pint grape tomatoes, halved
  • 6 Tbsp olive oil vinaigrette

Side Dish Instructions

  1. Toss together all ingredient in a large bowl.

Nutritional Information

Main Side Total
Servings 6 6
Calories
367
65
432
Fat (g) 19 5 24
Sat. Fat (g) 7 1 8
Protein (g) 43 1 44
Carb (g) 4 7 11
Fiber (g) 0 1 1
Sodium (mg) 744 113 857
T. Sugs (g) 1 3 4
A. Sugs (g) 0 1 1

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