Baked Chicken With Roasted Red Pepper Basil Dip Food

ONE PAN MEDITERRANEAN CHICKEN WITH ROASTED RED PEPPER SAUCE

Steps:

• Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender Pulse til smooth.
• Grease a large skillet. Season chicken with remaining 1 teaspoon Italian seasoning. Cook chicken in your greased skillet over medium heat for 6-8 minutes on each side until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.
• Transfer red pepper mixture to the pan and stir over medium heat 2-3 minutes until hot throughout. Add heavy cream and stir until mixture is thick and creamy.
• Add chicken and toss in the sauce to coat. Garnish with crumbled feta cheese and fresh basil and serve.

HOT ROASTED RED PEPPER DIP

Steps:

• Preheat the oven to 325 degrees F. Grease a 2-quart baking dish with cooking spray.
• In a food processor, blend the roasted red peppers and garlic until combined. Add the cream cheese, mayo, Parmesan, salt, pepper and basil to the processor and blend. Spoon into the prepared baking dish. Top with the mozzarella. Bake until bubbling and the top is golden brown, 20 to 25 minutes. Serve with toasted rustic bread.

BAKED CHICKEN WITH ROASTED RED PEPPER BASIL DIP

Steps:

• Heat oven to 350ºF.
• Coat chicken with coating mix and bake as directed on package.
• Meanwhile, mix remaining ingredients until blended.
• Serve chicken with sour cream dip.

GARLIC BASIL CHICKEN WITH RED ROASTED PEPPER ALFREDO SPAGHETTI

Steps:

• Pre-heat oven 350.
• Mix half of chopped fresh basil, melted butter and garlic together in baking casserole dish.
• Place chicken breasts on top of mixture and top with remaining fresh chopped basil. Bake covered for 45 minutes.
• Bake uncovered for 15 minutes.
• Prepare spaghetti noodles boil for 7-10 minutes to preferred taste.
• Over low heat warm alfredo sauce, stir often. Be careful not to scorch.
• Serve. Pepper to taste.

CHICKEN, BASIL, ROASTED RED PEPPER PANINI

Steps:

• Season chicken breasts with salt and pepper and cook in broiler or grill 3-4 minutes per side until cooked through. Set aside and cover with foil to keep warm.
• Slice panini and place in heated broiler with outsides up. Broil 1-2 minutes until outside is warm and firm.
• Flip panini over. Place slices of red pepper and goat cheese on top slice. Place cheddar cheese on bottom slice. Return to broiler for 1-2 minutes until cheese is melted and bread is crusty.
• Take out of broiler. Place basil on top of cheddar cheese and chicken on top of basil. Put the top slice of bread on top of chicken.
• Place sandwich on cutting board. Put clean dishtowel on top of sandwich and a heavy fry pan on top of that to "squish" the sandwich. Let sit for 2 minutes.
• Slice the sandwich. Serve with a salad or a vegetable side (pan seared asparagus would be good).

CHICKEN WITH BASIL AND RED PEPPERS

Steps:

• Heat oil in wok or frying pan over medium heat.
• Add garlic, scallions, red pepper and stir fry 5 minutes.
• Add chicken and cook until done.
• Stir in fish sauce, soy sauce, and sugar and cook until sauce begins to become thick (about 5-10 minutes).
• Stir in basil leaves and cook 5 minutes or just until leaves are wilted.
• Garnish with fresh basil if desired and enjoy.

BAKED CHICKEN WITH ROASTED RED PEPPER BASIL DIP

Steps:

• Heat oven to 350ºF.
• Coat chicken with coating mix and bake as directed on package.
• Meanwhile, mix remaining ingredients until blended.
• Serve chicken with sour cream dip.