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Chicken with Peppers and Goat Cheese
Ingredients
  • 3 medium red, orange or yellow bell peppers, sliced
  • 1 small shallot, chopped
  • 1 clove garlic, finely chopped
  • 1 jar Bertolli® Tomato & Basil Sauce
  • 3 ounces goat cheese, crumbled
  • 4 boneless, skinless chicken breast halves (about 1-¼ lbs.), pounded ¼-inch-thick
  • ⅓ cup all-purpose flour
  • 2 Tbsp. olive oil, divided
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