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Roasted Sweet Pepper Chicken Marinara cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Roasted Sweet Pepper Chicken Marinara dishes you make.

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Ingredients requirements for Roasted Sweet Pepper Chicken Marinara:

1. Give 2 tbsp olive oil
2. Provide for garlic powder
3. Require of Dried Rosemary
4. Get of basil
5. You need for oregano
6. Provide of italian seasoning
7. Make ready - salt
8. Take ground black pepper
9. Need 4 for chicken breasts
10. Prepare - shredded parmesean
11. Provide - Non-stick cooking spray
12. Take - Sauce
13. Require 3 cup for Grape Tomatoes
14. Provide 9 oz mini sweet peppers
15. Get 1/2 cup of milk
16. Require 2 clove - garlic, minced
17. Take 1/4 cup of water

Roasted Sweet Pepper Chicken Marinara making process:

1. Preheat oven to 400°F. Cut tops off of each whole sweet pepper. Put one tbsp of the olive oil in a deep cookie sheet. Spread grape tomatoes and whole peppers across the cookie sheet and bake for 40 minutes.
2. After 40 minutes, remove tomatoes and peppers from oven and set to the side. In medium-large saucepan, pour the other tablespoon of olive oil in the pan and sautée minced garlic until golden.
3. Drain excess oil from pan. Pour 1/4 cup water into saucepan and add tomatoes and milk. (Milk may look slightly separated at first). Season with salt, pepper, garlic powder, rosemary, basil, oregano, and italian seasoning to taste and stir together.
4. Crush tomatoes with fork until even/desired consistency is achieved. (I like mine chunky) Let simmer, covered, for a few minutes until sauce is slightly reduced, stirring occasionally.
5. While sauce is simmering, season chicken with salt, pepper, garlic, rosemary, basil, oregano, and italian seasoning to taste. Spray pan with nonstick spray and cook chicken on medium-low heat until done.
6. Remove chicken from pan and place in a shallow bowl. Top each breast with sauce and shredded parmesean and serve.

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