CHICKEN BREASTS WITH ROASTED RED PEPPERS
Make and share this Chicken Breasts With Roasted Red Peppers recipe from Food.com.
Provided by SusieQusie
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place each breast between 2 sheets of parchment paper or plastic wrap and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat with flour, shaking off excess.
- Warm 2 tablespoons of oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides and cooked through, about 4 minutes per side. Transfer to a platter and cover loosely.
- Heat remaining 1 tablespoon oil in skillet. Saute garlic until fragrant, about 30 seconds. Add peppers and saute 1 minute more.
- Add broth, vinegar and sugar; bring to a boil, scaping up browned bits from the bottom of the skillet. Reduce heat and simmer until slightly thickened, about 4 minutes.
- Remove from heat; stir in butter and parsley until butter melts.
- Pour sauce over chicken and serve immediately.
ROAST CHICKEN BREASTS WITH PEPPERS
This is a winner in our household. I'm in love with it, too, because this dish goes from start to finish in nearly no time. -Melissa Galinat, Lakeland, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large dry skillet, toast the fennel, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder and oregano over medium heat for 1-2 minutes or until aromatic, stirring frequently. Cool slightly. Sprinkle over chicken., In the same skillet, heat 2 teaspoons oil over medium-high heat. Brown chicken, about 2 minutes on each side. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until a thermometer reads 170°., Meanwhile, heat remaining oil in the same skillet. Add peppers and shallots; cook and stir over medium heat until crisp-tender., Add broth and rosemary, stirring to loosen browned bits from pan. Bring to a boil; cook for 4-6 minutes or until broth is almost evaporated. Stir in vinegar and remaining salt and pepper. Serve with chicken.
Nutrition Facts :
ONE PAN MEDITERRANEAN CHICKEN WITH ROASTED RED PEPPER SAUCE
One pan mediterranean chicken with roasted red pepper sauce is ready in less than 30 minutes and full of amazing flavors!
Provided by Tiffany
Categories Main Course
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 613 kcal, Carbohydrate 5 g, Protein 51 g, Fat 43 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 230 mg, Sodium 962 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN WITH ROASTED RED PEPPERS
Make and share this Chicken with Roasted Red Peppers recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In olive oil flavored spray, brown chicken.
- Add all other ingredients and simmer until hot.
- Serve with pasta or rice.
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.
CHICKEN WITH ROASTED RED PEPPER, CHORIZO AND SWEET PEA SAUCE OVER RICE
By keeping a well stocked pantry, you can make this recipe picking up as little as just 3 items at the store: chicken, chorizo and romaine hearts. Every other ingredient in this menu is a good example of ingredients you can always keep on hand, replenishing them every 3 to 4 weeks.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a medium size saucepot over medium heat with 1 tablespoon of extra-virgin olive oil, about 1 tablespoon, and the butter. Add 1/4 of the chopped onion and season with salt and pepper, cook for about 1 minute, add the rice and stir to coat in the oil. Add 2 1/2 cups of chicken stock to the rice and bring up to a boil. Cover the pot, reduce heat to simmer and cook rice for 15 to 18 minutes or until tender and cooked through.
- While the rice is cooking, start the chicken. Preheat a large skillet over medium-high heat with about 2 tablespoons of extra-virgin olive oil. Season the chicken breasts with smoked paprika, salt, pepper and the thyme; add the seasoned chicken to the skillet. Cook breasts 5 to 6 minutes on each side or, until cooked through.
- Remove the chicken from the skillet to a plate and loosely cover with aluminum foil. Return the skillet to the stove top and over medium-high heat add chorizo, cook for 2 minutes stirring frequently. Add the remaining onion, garlic, grated carrot, and roasted red pepper to the chorizo and season with a little salt and pepper. Cook until the onions are slightly tender, about 2 to 3 minutes. Add 1/2 cup of chicken stock, scrape up any bits that have stuck to the bottom of the pan. Add the frozen peas and parsley; continue to cook for 1 to 2 minutes to heat the peas through. Taste and adjust seasonings with a little salt and pepper.
- To serve, arrange the chicken breasts on dinner plates and top with lots of sauce. Fluff the rice with a fork and serve alongside.
GRILLED CHICKEN BREAST WITH ROASTED RED PEPPERS
Jazz up grilled chicken breasts with sweet, flavorful red peppers and a splash of KRAFT Sun Dried Tomato Vinaigrette Dressing.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Heat greased grill to medium heat.
- Grill chicken and peppers 6 to 8 min. on each side or until chicken is done (165°F) and peppers are tender and slightly blackened, brushing chicken with 1 Tbsp. dressing for the last 2 min.
- Remove chicken and peppers from grill; set chicken aside. Cut peppers into strips; place in medium bowl. Add remaining dressing; mix lightly.
- Serve chicken topped with peppers.
Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES
Oven-roasted, bone-in chicken breasts with carrots and red potatoes.
Provided by Mike Brandi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
- Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
- Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
- Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 450.3 calories, Carbohydrate 21.7 g, Cholesterol 126.6 mg, Fat 18.9 g, Fiber 4.9 g, Protein 47.3 g, SaturatedFat 4.3 g, Sodium 1081.8 mg, Sugar 7.5 g
ROASTED RED PEPPER CHICKEN BAKE
A little spice and creamy sauce is always a delicious combo! With our roasted red pepper chicken bake, you get all of those amazing flavors from the peppers, cream cheese, and mozzarella!
Provided by Steph
Categories Main Course
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Season chicken with salt, pepper, garlic salt, and Italian seasoning, to taste. Set them in a greased 9x13" pan.
- Saute spinach in a Tablespoon of olive oil in a skillet over medium heat until just wilted.
- In a small bowl, mix together cream cheese, spinach, red peppers and mozzarella cheese. Evenly spread cream cheese mixture over the chicken breasts.
- Bake for 20-25 minutes until the chicken is cooked through and mixture starts to brown.
Nutrition Facts : Servingsize 4 serving, Calories 173 kcal, Fat 16 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 186 mg, Carbohydrate 2 g, Sugar 1 g, Protein 6 mg
SAUTEED CHICKEN AND RED PEPPERS
Sometimes cooking for one can be a bit of a pain. This is a favorite dish of mine; it's quick, simple, delicious, and a great way to use leftover chicken. Serve on a bed of rice, couscous, or noodles or for a low-carb option, omit the starch.
Provided by Vickie_Clavette
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 1
Number Of Ingredients 5
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
- Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 5.1 g, Cholesterol 78.7 mg, Fat 35.5 g, Fiber 1.6 g, Protein 22.9 g, SaturatedFat 10.5 g, Sodium 821.9 mg, Sugar 2.7 g
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
CHICKEN SALAD WITH ROASTED RED PEPPERS
Steps:
- 1. To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.
- 2. In a medium bowl combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve, either made into a sandwich or over salad greens tossed with a little more olive oil and sprinkled with salt.
- Brown-bag it with: grapes
CHICKEN WITH RED BELL PEPPERS
Provided by Dawn Murray
Categories Chicken Pepper Sauté Valentine's Day Quick & Easy Low Cal Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt butter with oil in heavy large skillet over medium-high heat. Add peppers and garlic and sauté until pepper are tender, about 10 minutes. Using slotted spoon, transfer peppers to bowl.
- Season chicken with salt and pepper. Sprinkle flour over chicken to coat evenly. Add chicken to skillet and sauté until light brown, about 3 minutes per side. Transfer chicken to plate. Return peppers to skillet; add broth and wine. Increase heat to high. Boil until liquid thickens to sauce consistency, scraping up browned bits, about 5 minutes. Return chicken and any juices to skillet. Cook until chicken is cooked through, about 3 minutes. Season with salt and pepper. Transfer chicken and peppers to platter. Sprinkle with parsley.
CREAMY CHICKEN AND ROASTED RED PEPPER PASTA RECIPE
This creamy, hearty pasta is ready in less than 30 minutes. With grilled chicken, roasted red peppers, and mozzarella cheese it's a dish everyone will love.
Provided by Camille
Categories Main Course
Yield 4-5
Number Of Ingredients 11
Steps:
- Cook the pasta according to the package directions. While it cooks, melt butter in a skillet over medium heat and cook the onion and garlic till soft. Whisk in half and half and chicken broth. Stir in seasoned salt and mozzarella. Lower the heat to keep the sauce from boiling.
- Add the chicken and red pepper slices to the sauce. Stir frequently and keep and eye on the heat so it doesn't boil. Drain the cooked pasta and stir it together with the sauce.
- Add chopped parsley before serving.
Nutrition Facts : Servingsize 1 serving, Calories 2590 kcal, Fat 141 g, SaturatedFat 71 g, Cholesterol 538 mg, Sodium 6949 mg, Carbohydrate 194 g, Sugar 42 g, Protein 160 mg
CHICKEN BREASTS IN SWEET RED PEPPER SAUCE
Provided by Enid Nemy
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut chicken breasts in half, and thoroughly wash and dry. Season with salt and pepper.
- Preheat oven to 350 degrees.
- Meanwhile, heat olive oil over moderately high heat. Add breasts and saute 2 to 3 minutes on each side, or until golden.
- Bake in preheated oven 5 to 7 minutes, basting once. Skin should be crisp and springy to touch. Remove from pan and keep warm.
- Discard remaining oil in pan. Add butter and saute shallots until soft but not brown.
- Pour white wine into pan and bring to simmer. Stir, scraping bottom and sides, until liquid is reduced to about Y cup.
- Add chicken stock and reduce liquid to approximately 1 cup, scraping brown bits from pan.
- Add heavy cream and simmer until liquid thickens, being careful not to let it boil over.
- Add pureed peppers and stir until heated through. Place a quarter of the mixture on each of four plates. Put two breast halves on top of each; sprinkle with mixed herbs.
Nutrition Facts : @context http, Calories 1139, UnsaturatedFat 46 grams, Carbohydrate 21 grams, Fat 94 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 43 grams, Sodium 1517 milligrams, Sugar 12 grams, TransFat 1 gram
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