Ingredients

The following ingredients have 4 Servings
  • 1 pkg Great Value Tomato Basil Soup
  • 1.5 lbs whole boneless skinless chicken breast
  • 2 tbsp olive oil
  • 3 shallots, diced
  • 12 oz roasted red peppers, jarred
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 lb mozzarella cheese

Instruction

  • Boil soup in bag as directed on package. Set aside. 
  • Preheat oven to 400 degrees F. 
  • Spray a large cast iron skillet with non-stick spray. Place on burner and turn heat to medium high. Place chicken breasts in hot skillet and allow each side to brown. This should take about 3 minutes per side for a thick chicken breast. Remove chicken breast from pan and place on a plate. Set aside. 
  • Add olive oil to same skillet. Place over medium heat and allow oil to heat slightly. Add shallots and allow to cook for about 3 minutes, stirring occasionally. Toss in roasted red peppers, garlic, salt and pepper. Cook for another 3 minutes while stirring occasionally.
  • Add soup to skillet and cook over medium high heat for about 3 to 5 minutes. You want the soup to thicken slightly. 
  • Add chicken breasts back into skillet. Place skillet in preheated oven. Bake chicken for about 20 minutes, depending on thickness of chicken breasts you use. Mine were very thick. 
  • Remove skillet carefully, leaving oven on. Scoop some of the sauce mixture over chicken. Add 2/3 of mozzarella over top of the chicken. Place skillet carefully back in oven and bake for another 5 to 10 minutes. 
  • Add remaining mozzarella over chicken and bake for 5 to 8 minutes longer. (You could also turn your broiler on and broil on low for about 3 to minutes for a really crisp top)
  • Remove from oven and spoon extra sauce over top of chicken! (You can also serve this over cooked pasta or polenta)
  • Serve with a big old saucy smile!