Ingredients
1egg
1cupItalian-seasoned bread crumbs
1lbchicken breast halvesskinless and boneless
¼cupcanola oildivided
16ozroasted red peppers(1 jar)
½cupAsiago cheeseshredded
Preparation
Preheat oven to 350 degrees F (175 degrees C).
Beat egg in a shallow bowl. Spread bread crumbs in a separate shallow bowl.
Dip chicken in egg, allowing excess to drip back into the bowl. Press the dipped chicken into the bread crumbs until evenly coated on all sides.
Heat 2 tablespoons of canola oil in a skillet over medium heat.
Cook chicken for about 5 minutes per side, or until it is no longer pink in the center. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Heat remaining canola oil in a separate skillet over medium heat.
Cook and stir roasted red peppers for 3 to 5 minutes, or until heated through.
Transfer chicken to a casserole dish and top with Asiago cheese and roasted red peppers.
Bake in the preheated oven for about 8 minutes, or until cheese is melted.
