Chicken Wboursin Cheese In Roasted Red Pepper Sau 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.

CHICKEN IN RED PEPPER SAUCE

Steps:

• Put the chicken in a medium Dutch oven or heavy pot and add the bell pepper and chicken broth. Bring to a boil. Cover and reduce the heat to medium low; gently simmer until the chicken is just cooked through, about 12 minutes. Transfer the chicken and bell pepper to a plate using a slotted spoon; let cool. Shred the chicken.
• Add the beans to the pot with the broth. Increase the heat to high, cover and cook until crisp-tender, 7 minutes. Transfer the beans to a colander using a slotted spoon, reserving the broth in the pot; rinse under cold water and let drain. Transfer to a medium bowl and toss with the lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt.
• Meanwhile, lightly toast the almonds in a dry skillet over medium heat, 1 to 2 minutes; remove to a plate and set aside. Add the remaining 1 tablespoon olive oil and the garlic to the skillet. Cook until softened, about 1 minute. Add the bread. Cook, stirring often, until golden, about 5 minutes. Transfer the garlic and bread to a blender or food processor along with the bell pepper, 1/2 cup of the warm broth, 1 tablespoon each capers and parsley, and 1/4 teaspoon salt. Puree until smooth; transfer to a large bowl.
• Add the chicken to the red pepper sauce; season with salt and toss. Top each serving with the remaining capers and parsley; serve the green beans on the side, sprinkled with the almonds.

BOURSIN CHICKEN

Steps:

• Saute onion with a Tablespoon of olive oil in skillet and cook until translucent.
• add 1-2 more tablespoons of olive oil and add chicken breasts.
• Cook chicken in skillet until juices run clear, or it is pretty well cooked through.
• After chicken is browned on both sides add the can of broth and the white wine.
• Add the pepper and garlic to the chicken and broth.
• Bring entire skillet to a boil and add the Boursin Cheese.
• Break up the cheese into smaller peices and reduce to a simmer.
• Simmer about 15 mintutes until cheese is melted and creamy.
• Add the Parmesan and serve over rice or pasta!

CHICKEN WITH RED BELL PEPPERS

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.

CHICKEN W/BOURSIN CHEESE IN ROASTED RED PEPPER SAU

Steps:

• Prepare the roasted red pepper sauce first by lightly coating the peppers in olive oil. Place in a 475 degree oven for 20-30 minutes. Allow to cool and remove skins. Puree in a blender until smooth (add a little olive oil for consistency). Next, butterfly the chicken breasts. In a small bowl, mix together the cheese, garlic powder, parsley, and black pepper. Spread over the entire chicken breast. Fold over and secure with string. Place in a pan and brown both sides. Once brown, take the chicken breasts out of the pan and place in a non-stick roasting pan. Cover with the roasted red pepper sauce. Bake at 375 degrees for 25 minutes until the chicken is thoroughly cooked. I serve this with smashed garlic mashed potatoes. Enjoy!