Prep: 15 mins
Servings: 4
Ingredients
2 Tbsp olive oil
1 sweet red pepper, cored, seeded, thinly sliced (about 1 1/2 cups)
1 Poblano pepper, cored, seeded, thinly sliced (about 1/2 cup) (wear gloves while handling)
1/2 white onion, peeled, thinly sliced (about 2 cups)
1/2 tsp salt, plus additional to taste
1/2 tsp black pepper, plus additional to taste
1/2 of a 5 oz pkg freshly shredded Asiago
1 pkgs (about 1 1/2 lbs) boneless skinless chicken breasts, cut in thirds
1 pkg (1 lb) Campari cocktail tomatoes, quartered
11 cloves roasted garlic, larger pieces halved
1/2 of a 6.7 oz jar basil pesto sauce
Fresh Italian parsley leaves, chopped, for garnish
Directions
Cooking Option 1 - Oven Directions: Preheat oven to 350 degrees. Coat 12-inch cast-iron skillet with oil. Add red peppers, Poblano peppers, and onions to skillet; season with 1/2 tsp salt and 1/2 tsp pepper. Top with cheese.
Add chicken to skillet; season with salt and pepper. Arrange tomatoes around sides of skillet. Top chicken evenly with pesto and garlic.
Roast 45-50 min, until internal temp of chicken reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken). Remove skillet carefully from oven using oven mitts; garnish with parsley.
Cooking Option 2- Grill Directions: Preheat grill on HIGH. Coat 12-inch cast-iron skillet with oil. Add red peppers, Poblano peppers, and onions to skillet; season with 1/2 tsp salt and 1/2 tsp pepper. Top with cheese.
Add chicken to skillet; season with salt and pepper. Arrange tomatoes around sides of skillet. Top chicken evenly with pesto and garlic.
Reduce heat to MED; place skillet on grill. Close grill lid. Cook 30-35 min until internal temp of chicken reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken). Remove skillet carefully from grill using oven mitts; garnish with parsley.
