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Composition of Roasted Sweet Pepper Chicken Marinara:

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

Roasted Sweet Pepper Chicken Marinara steps:

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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