2-3 cups Kraft or any brand "Sun-Dried" Tomato Salad Dressing
3-4 boneless, skinless chicken breasts
garlic powder
onion powder
lemon pepper
pinch of salt
1/2 cup of green and red peppers mixed
2 tablespoons Parmesan cheese
1 cup shredded mozzarella cheese
olive oil

Pour enough olive out to coat frying pan over medium heat.

When pan is hot, put seasoned chicken breast into pan and allow to cook until done (no pink in chicken breast visible). Turn chicken over throughout the cooking to ensure chicken doesn't stick to pan and that it cooks evenly.

After chicken is done, pour sun-dried tomato dressing and peppers over chicken; reduce heat to low, cover and let simmer for 10-15 minutes or until texture of dressing changes.

Sprinkle mozzarella cheese and Parmesan cheese over chicken and serve! Serving with green beans and potatoes.

Submitted by: Dee Reynolds