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Ingredients of Roasted Sweet Pepper Chicken Marinara:

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