Grilled Chicken Pepper Melts

Easy and delicious for a weeknight dinner. melted monterey jack cheese and sweet summer peppers give this recipe an extra kick.

Combine chicken breast and salad dressing in a large bowl.

Cover and refrigerate for a minimum of 30 minutes , preferably up to an hour.

Preheat grill.

In a large skillet , heat olive oil over medium heat.

Add peppers and onion.

Add salt and pepper to taste.

Saut for 5-7 minutes until vegetables are tender.

Grill chicken for 6-8 minutes per side until cooked through.

Turn off the grill flame.

Top each breast with onions and peppers and one slice of cheese.

Cover for 2-3 minutes or until cheese is melted.

boneless skinless chicken breasts, italian salad dressing, red pepper, green pepper, vidalia onion, olive oil, monterey jack cheese, salt and pepper