CHICKEN WITH RED PEPPER SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
- For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
- Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
- Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
- When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
- Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.
SAUTéED CHICKEN IN CREAMY RED PEPPER SAUCE
Sautéed Chicken in Creamy Red Pepper Sauce is so incredibly flavorful but simple. Serve it over noodles, zoodles, spaghetti squash or with roasted veggies!
Provided by Christina
Categories Entree
Time 25m
Number Of Ingredients 12
Steps:
- Add 1 tbsp of oil to hot skillet on medium high heat. Add thinly sliced red peppers. Sauté until tender with some browning. Remove red peppers from the skillet and set aside.
- Slice the chicken breasts horizontally. This will give you very thin cutlets so they'll cook faster and more evenly.
- Add other 1 tbsp of oil to pan. Add chicken to the hot pan. Liberally salt and pepper the side facing up. Sauté until each side has some browning and chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side.
- Remove chicken from the skillet and set aside on a plate. Lower heat to medium.
- Add all Creamy Red Pepper Sauce ingredients to a blender. Blend until smooth.
- Pour sauce into skillet. Add the red peppers, chicken, and spinach to your sauce. Cover. Let simmer on medium to medium low for 5 minutes or until chicken is cooked through and sauce is warmed.
Nutrition Facts : Calories 324 kcal, Carbohydrate 6 g, Protein 34 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 97 mg, Sodium 1443 mg, Fiber 2 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving
CHICKEN WITH A RED PEPPER CREAM SAUCE
Fresh herbs marinate the chicken all day, and then topped with a savory red pepper cream. Served over angel hair pasta lightly tossed with olive oil, basil, and grated parmesan. If you can't get fresh herbs, please feel free to use dry herbs for the marinade. Just use 1 teaspoon dried vs. 1 tablespoon of fresh. Also, by all means, substitute turkey breasts, pork tenderloin or cut a tenderloin in thick slices, or even use chicken thighs (boneless skinless). Secondly, this is great on fish, but obviously you only want the fish to marinade for just a couple of hours, depending on the thickness. You don't want to over power the fish flavor.
Provided by SarasotaCook
Categories Chicken Breast
Time 7h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Marinade -- In a large baggie, add the first 8 ingredients and toss well until the chicken is well coated. Let marinade all day.
- After marinating all day, remove and let come to room temperature. As the chicken rests, make the red pepper cream sauce. Add the red peppers to a mini food processor and puree. Add to the heavy cream in a small pan and cook on medium low for about 20 minutes to slightly reduce and thicken. Before serving, add a little black pepper to the sauce.
- Chicken -- Grill the chicken, inside or outside. Grill until golden brown. About 15 minutes depending on the thickness of the chicken. This can also be pan seared if you prefer to do that method. Once cooked, remove and cover with foil.
- Pasta -- As the chicken rests, cook the pasta accordingly in a large pot of boiling water. It only takes 5 minutes. Drain and toss with the olive oil, grated parmesan, pepper and fresh basil.
- Serve a bed of pasta topped with your chicken breasts sliced and then top with the red pepper cream.
Nutrition Facts : Calories 968, Fat 58.2, SaturatedFat 20.8, Cholesterol 174.3, Sodium 354.3, Carbohydrate 67.2, Fiber 3.4, Sugar 1.6, Protein 43
HERB CHEESE-STUFFED CHICKEN BREASTS WITH RED PEPPER SAUCE
Make and share this Herb Cheese-Stuffed Chicken Breasts With Red Pepper Sauce recipe from Food.com.
Provided by swissms
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sauce:.
- Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers. Puree peppers in processor until smooth. Transfer puree to heavy small saucepan. Add whipping cream and chicken broth. Boil until reduced to 1 cup, about 4 minutes. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Chicken:.
- Preheat oven to 350°F Mix cream cheese and tarragon in small bowl to blend. Season to taste with salt and pepper. Pound chicken between sheets of plastic wrap to 1/4-inch thickness. Spread 2 T cheese mixture over each breast, leaving 1/2-inch border on all sides. Starting at 1 short end, roll up each breast. Secure seam and ends with toothpicks. Sprinkle chicken with salt and pepper.
- Heat olive oil in heavy large oven-proof skillet over medium-high heat. Add chicken and cook until brown on all sides, about 4 minutes. Pour white wine around chicken. Transfer skillet to oven; bake until chicken is cooked through about 10 minutes.
- Transfer chicken to work surface. Remove toothpicks. Cut chicken breasts into 1-inch-wide slices. Bring sauce to simmer. Spoon sauce onto plates. Arrange chicken atop sauce and serve.
RED PEPPER CHICKEN
Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this Southwestern supper. We love it served with rice plumped up in chicken broth. -Piper Spiwak, Vienna, Virginia
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place the chicken in a 3-qt. slow cooker. In a bowl, combine the beans, tomatoes, red peppers, onion and pepper. Pour over the chicken. Cover and cook on low until chicken is tender, about 6 hours. Serve with rice.
Nutrition Facts : Calories 288 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 657mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 30g protein. Diabetic Exchanges
CHICKEN WITH ROASTED RED PEPPER SAUCE
"I created this recipe as a way to introduce different vegetables to my family," advises Kelly Cobb, Mason, Ohio. "My 3-year-old son said it was the best chicken he'd ever tasted."
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 15 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; transfer to a food processor., Remove papery outer skin from garlic (do not peel or separate cloves); cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into the food processor with peppers; cover and process until almost smooth. Set aside., Sprinkle both sides of chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, cook chicken in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm., In the same skillet, cook leek for 2 minutes or until leek is lightly browned. Add broth, stirring to loosen any browned bits from pan. Add red pepper mixture, chicken and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes until the chicken juices run clear. Uncover; pepper sauce over pasta if desired. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 537mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
GRILLED CHICKEN BREAST WITH CREAMY RED PEPPER SAUCE
This sauce is very tasty, and pretty healthy especially if you use low-fat/lite sour cream and cream cheese. I don't have a grille, so I use my George Forman. Often with the GFG, chicken comes out a little burnt if you use a sauce/marinade directly on the meat...this sauce is spooned on after the meat is cooked, so it works out perfectly!
Provided by rileyk2
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- While chicken breasts are grilling, prepare sauce.
- Sauté onion and garlic in butter/margarine until onion is translucent (2 minutes).
- Add pepper strips and cook, stirring occasionally, until tender crisp (about 5 minutes).
- Meanwhile, measure into blender the cream cheese, sour cream and wine.
- Add the peppers and onions to the blender and process until smooth, scraping down sides of container as necessary.
- Return sauce to saucepan and cook over low heat until heated through (Do Not Boil).
- Serve over chicken; garnish with parsley.
Nutrition Facts : Calories 335.4, Fat 20.5, SaturatedFat 8.1, Cholesterol 112.7, Sodium 154.6, Carbohydrate 4.5, Fiber 1, Sugar 2.5, Protein 31.4
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