Chicken With Red Pepper Sauce And Spinach Food

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ROASTED RED PEPPER CHICKEN



Roasted Red Pepper Chicken image

This recipe is rich, but very delicious, and the red makes it festive. It is best served with asparagus and lots of love. Please enjoy!

Provided by Avery Hayden

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breasts
1 (12 ounce) jar roasted red bell peppers
2 cups bread crumbs
3 tablespoons vegetable oil
1 cup sour cream
½ cup feta cheese

Steps:

  • With a very sharp knife, cut pockets into the thickest part of the breast of chicken. Stuff as many pieces of roasted red peppers as you can into pockets of chicken one at a time. Pour bread crumbs into a large plastic bag. Place chicken breasts in the bag with the bread crumbs and shake until well coated.
  • In a large skillet, heat oil to a medium-high heat and place chicken in the pan. Cook for 5 minutes on one side then turn, cook for 10 minutes on the other side.
  • While cooking the chicken, in an electric blender blend sour cream and a few pieces of red peppers. Flip the chicken one more time and cook 5 more minutes, or until chicken is done.
  • Cut the chicken in half and arrange the pieces on a plate. Drizzle with sour cream mixture and sprinkle with feta cheese.

Nutrition Facts : Calories 670.5 calories, Carbohydrate 51.6 g, Cholesterol 121.8 mg, Fat 33.4 g, Fiber 2.4 g, Protein 40.7 g, SaturatedFat 14.6 g, Sodium 1019.1 mg, Sugar 7.7 g

CHICKEN WITH RED PEPPER SAUCE



Chicken with Red Pepper Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

6 chicken breast fillets, flattened to 1/4-inch-thick
3 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon Italian seasoning
2 tablespoons salted butter
1 tablespoon olive oil
1/2 large onion, finely diced
3 cloves garlic, minced
1 jar (15.5 ounces) roasted red peppers, drained and roughly chopped
1 to 2 cups vegetable or chicken broth
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper
1/2 cup heavy cream (or more to taste)
One 4-ounce chunk Parmesan, to shave
2 tablespoons finely minced parsley

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.

CREAMY SPINACH AND RED PEPPER CHICKEN



Creamy Spinach and Red Pepper Chicken image

I had the darnedest time figuring out what to call this recipe.

Categories     main dish     poultry

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 tbsp. Butter
4 tbsp. Olive Oil
4 cloves Garlic, Sliced Thin Or Chopped
1 whole Medium Yellow Onion, Diced
10 oz. weight Baby Spinach
1 c. Roasted Red Peppers, Sliced Into Strips
4 whole Roma Tomatoes, Diced
1/2 tsp. Kosher Salt, Plus More To Taste
1/2 tsp. Black Pepper, Plus More To Taste
1 1/4 c. Heavy Cream
3/4 c. Grated Parmesan Cheese
4 oz. weight Cream Cheese, Softened
8 leaves Fresh Basil, Chiffonade
Parmsan Shavings, For Serving
4 whole Boneless, Skinless Chicken Breasts

Steps:

  • Heat a large cast iron over medium-high heat. Add in 2 tablespoons of butter and 2 tablespoons of olive oil. Add in the garlic, onion, and roasted peppers. Cook, stirring for 2-3 minutes, then add in the spinach and 3 of the diced tomatoes. Season with salt and pepper. Cook until the spinach has wilted slightly. Stir in the cream and allow it to thicken/reduce slightly, about 3 minutes. Reduce the heat to medium and stir in the Parmesan and cream cheese. Taste and adjust seasoning (be sure to adequately season.) Remove the pan from the heat and set aside. With a slotted spoon, remove about 1 cup of the mixture to a bowl and allow it to cool slightly. With a sharp knife, make a pocket in each chicken breast. Sprinkle the inside with a little salt and pepper. Stuff each pocket with 1/4 of the cooled mix. Seal the chicken breasts with 3 toothpicks to keep the mixture from falling out while cooking. Season the outside of the chicken with salt and pepper. Preheat the oven to 400 degrees.Heat another cast iron (or ovenproof) skillet over medium-high heat. Add in the remaining butter and olive oil and place the breasts smooth side down in the skillet. cook for 4 minutes, then turn. Place the skillet in the oven for 8 to 10 minutes, or until the chicken is cooked through and the filling is hot. Reheat the creamy spinach/red pepper mixture. Using a slotted spoon, transfer some of the creamed spinach to a plate. Remove the toothpicks from the chicken and place it on top of the spinach. Spoon some of the chicken pan sauces over the chicken. Top with diced tomatoes, basil, and Parmesan shavings. Repeat with the rest.

CREAMY ROASTED RED PEPPER AND SPINACH GOAT CHEESE SKILLET CHICKEN



Creamy Roasted Red Pepper and Spinach Goat Cheese Skillet Chicken image

Chicken ins a quick, easy and tasty creamy roasted red pepper and goat cheese sauce with spinach.

Time 30m

Yield 4

Number Of Ingredients 11

1 cup chicken broth or chicken stock
1 (12 ounce) jar roasted red peppers, drained
1 tablespoon oil*
4 (6 ounce) skinless and boneless chicken breasts, pounded thin
salt and pepper to taste
1 onion, diced
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes (optional)
4 ounces goat cheese
4 cups baby spinach
salt and pepper to taste

Steps:

  • Puree the broth and roasted red peppers and set aside.
  • Heat the oil in a pan over medium-high heat, season the chicken with salt and pepper, add the chicken to the pan and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
  • Add the onion to the pan and saute until tender, about 3-5 minutes.
  • Add the garlic and red pepper flakes and saute until fragrant, about a minute.
  • Add the pureed broth and roasted red peppers to the pan along with the goat cheese, bring to a simmer and cook until warmed and the cheese has completely melted, about 3-5 minutes.
  • Add the spinach and cook until wilted before adding the chicken and seasoning with salt and pepper to taste.

Nutrition Facts : Nutrition Facts Calories 385, Fat 16.1g (Saturated 7.5g, Trans 0), Cholesterol 128mg, Sodium 456mg, Carbs 10.3g (Fiber 2.4g, Sugars 6g), Protein 50.3g Nutrition by

TUSCAN CHICKEN WITH SPINACH AND ROASTED RED PEPPERS



Tuscan Chicken with Spinach and Roasted Red Peppers image

It's packed with spinach, roasted red peppers, creamy sauce, and tender chicken. What's not to love?

Provided by basilbelle

Categories     Main Dish

Yield 4 people

Number Of Ingredients 9

2 large chicken breasts (pounded for tenderness)
2 Tbs olive oil
3/4 cup parmesan (grated)
1 cup heavy cream
1 cup chicken broth
1 tsp italian seasoning
salt and pepper (to taste)
2 cups spinach (chopped)
1 cup roasted red peppers (chopped)

Steps:

  • Heat olive oil in a large pan over medium-high heat. Grill or pan-sear the chicken breasts until lightly browned and cooked through, roughly 6-8 minutes per side, then remove from heat and set aside.
  • Lower heat to medium-low and then add the cream, broth, parmesan, Italian seasoning, and salt and pepper to the pan. Whisk to combine and then stir occasionally until the sauce thickens.
  • Once the sauce has thickened a good amount, add in the roasted red peppers and chopped spinach. Let sauté in the pan for 3-5 minutes.
  • Add the chicken back into the sauce, ladling the sauce overtop the chicken from time to time. Let sit for 3-5 minutes and then serve over pasta or with a side of your choice and enjoy!

CHICKEN CUTLETS WITH CREAMY SPINACH & ROASTED RED PEPPER SAUCE



Chicken Cutlets with Creamy Spinach & Roasted Red Pepper Sauce image

Serve these saucy, ultra-quick chicken cutlets over your favorite pasta. This easy dinner recipe is sure to become a new weeknight favorite.

Provided by Carolyn Casner

Categories     Quick & Easy Chicken Dinner Recipes

Time 20m

Number Of Ingredients 10

1 pound chicken cutlets
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
1 tablespoon extra-virgin olive oil
1 cup chopped baby spinach
½ cup finely chopped red onion
⅓ cup roasted red peppers, thinly sliced
⅓ cup sun-dried tomato halves, thinly sliced
½ cup dry white wine
¾ cup sour cream

Steps:

  • Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until cooked through, 6 to 8 minutes. Transfer to a plate.
  • Add spinach, onion, roasted red peppers and sun-dried tomatoes to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce heat to medium and stir in sour cream, any accumulated chicken juices and the remaining 1/8 teaspoon each salt and pepper; simmer, stirring, for 2 minutes. Return the chicken to the pan and turn to coat. Serve the chicken topped with the sauce.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 10.3 g, Cholesterol 104 mg, Fat 13.5 g, Fiber 1.3 g, Protein 28.2 g, SaturatedFat 4.8 g, Sodium 338.3 mg, Sugar 4.1 g

CHICKEN ROULADE WITH SPINACH FETA CHEESE AND ROASTED RED PEPPER.



Chicken Roulade With Spinach Feta Cheese and Roasted Red Pepper. image

I made this for Valentines Dinner and it was a big hit. I saw some of this recipe on a foodnetwork show(not sure which one) I added a pack of Lipton savoury herb and garlic dip mix to the breadcrumbs,to add a little extra flavour, before frying them off, there recipe called for deep frying before roasting, I fried this one off in a little oil in a skillet, before roasting. It worked really well. The chicken came out moist and juicy, and full of flavour.

Provided by C.C619

Categories     Chicken Breast

Time 3h

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
4 ounces feta cheese, crumbled
7 -8 spinach leaves, about 5/6 per breast depending on the size of chicken and size spinach leaves
0.25 (16 ounce) jar roasted red peppers
2 teaspoons garlic powder
2 eggs, beaten
1 cup breadcrumbs (you can use plain or garlic if preferred)
Lipton Recipe Secrets savory herb with garlic soup mix
8 toothpicks
salt and black pepper (to season)
oil (for frying)

Steps:

  • Trim off any fat and cut part way through the underside of the chicken to flatten it out slightly.
  • Put the chicken on top of a piece of cling film, and season each breast with salt, black pepper, and garlic powder. Then cover with another piece of cling film and pound chicken till it flattens out (not too much it is easy to overdo this) and the seasoning is embedded in the meat.
  • Take each breast and layer it with the spinach leaves first then the feta and the red pepper.
  • Fold in the sides of each breast and roll up and secure with tooth picks.
  • Cover with cling film and chill for at least 2 hours.
  • Preheat oven to 325°F .
  • In a large dish big enough to dip the chicken in beat the eggs.
  • Next to the eggs, use another dish about the same size and combine bread crumbs and garlic dip mix.
  • Put the oil in a skillet and allow to get hot.
  • While the oil is heating, take the chicken and first dip into the egg till coated and then into the bread crumbs, making sure all surfaces are covered.
  • When the oil is hot add the chicken to the skillet, one at a time, and turn using tongs, when each side has become lightly browned. Then place on a baking sheet. Repeat with each breast.
  • When all the chicken has been browned, place baking sheet, and roast for about 25 minutes or till the internal temperature is 170°F or juices run clear.
  • Enjoy.

Nutrition Facts : Calories 366.3, Fat 11.9, SaturatedFat 6, Cholesterol 200.9, Sodium 1047, Carbohydrate 23.6, Fiber 2.1, Sugar 3.5, Protein 39.2

CHICKEN WITH RED PEPPER SAUCE AND SPINACH



Chicken with Red Pepper Sauce and Spinach image

This dish is weeknight quick, simple and very pretty. It's also filled with veggies and wonderful flavor...and elegant enough to serve company. -Martha Pollock, Oregonia, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 large egg white
1/2 cup seasoned bread crumbs
1/4 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
6 ounces fresh baby spinach (about 7-1/2 cups)
1 jar (7 ounces) roasted sweet red peppers, drained
1 garlic clove, peeled
1/2 teaspoon Italian seasoning
1/2 cup crumbled feta cheese
Fresh basil leaves, optional

Steps:

  • In a shallow bowl, whisk egg white. In another shallow bowl, mix bread crumbs and salt. Dip chicken in egg white, then roll in crumb mixture., In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 4-5 minutes per side. Meanwhile, place spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam just until tender, 3-4 minutes., Process peppers, garlic and Italian seasoning in a food processor until smooth. Transfer to a small microwave-safe bowl; cover and microwave until heated through., Divide spinach among 4 plates. Serve with chicken; top each plate with about 2 tablespoons red pepper sauce, 2 tablespoons cheese and, if desired, basil.

Nutrition Facts : Calories 245 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 600mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

SAUTéED CHICKEN IN CREAMY RED PEPPER SAUCE



Sautéed Chicken in Creamy Red Pepper Sauce image

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

2 tbsp olive oil or avocado oil
2 lbs chicken breasts
1 red bell pepper (thinly sliced, cored)
2 1/2 oz fresh baby spinach
salt & pepper to taste
16 oz jarred roasted red peppers (drained)
1/2 cup chicken stock or broth
1/4 cup olive oil (extra virgin)
8 fresh basil leaves
1 tsp garlic (minced)
1/2 tsp onion powder
1/2 tsp salt

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

RED PEPPER AND SPINACH LASAGNA



Red Pepper and Spinach Lasagna image

If you are looking for a vegetarian lasagna recipe, or simply want to update the Italian classic, try this easy pepper and spinach version. I can't tell you just how terrific this veggie lasagna is - tender pepper and fresh spinach smothered in oozing cheese.

Provided by English_Rose

Categories     Spinach

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

5 red peppers, thickly sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
3 garlic cloves, finely chopped
8 ounces fresh Baby Spinach
5 ounces fresh lasagna noodles, prepared according to packet instructions
10 ounces mozzarella cheese, thickly sliced
2 1/2 cups milk
1 bay leaf
2 ounces butter
1 1/2 ounces flour
1 teaspoon Dijon mustard
5 ounces parmesan cheese, grated

Steps:

  • Preheat the oven to 350°F Place the peppers in a roasting tin and drizzle with the oil and balsamic vinegar. Roast for 20 minutes, add the garlic and roast for a further 10 minutes until the peppers are softened and charred.
  • Meanwhile, wilt the spinach in a large pan with a splash of water for 2 minutes only. Season well and set aside.
  • To make the sauce, heat the milk with the bay leaf to just below boiling point and simmer gently for 5 minutes. Melt the butter in a non-stick pan, add the flour and cook, stirring all the time, for 2 minutes. Gradually add the milk, whisking well, and bring to the boil until thickened. Stir in the mustard and half of the Parmesan.
  • To layer up the lasagna, spoon a third of the sauce into the base of an ovenproof dish. Scatter over half of the peppers, half of the spinach and half of the mozzarella. Top with a layer of lasagna. Repeat this process, finishing with the final third of the sauce. Scatter over the remaining Parmesan and bake for 25 to 30 minutes.

Nutrition Facts : Calories 718.9, Fat 50.6, SaturatedFat 27.3, Cholesterol 139, Sodium 1205.2, Carbohydrate 30.1, Fiber 4.6, Sugar 7.6, Protein 38.9

ONE PAN MEDITERRANEAN CHICKEN WITH ROASTED RED PEPPER SAUCE



One Pan Mediterranean Chicken with Roasted Red Pepper Sauce image

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

4-6 boneless skinless chicken thighs (or breasts)
⅔ cup chopped roasted red peppers ((see note))
2 teaspoons Italian seasoning (divided)
4 tablespoons oil
1 tablespoon minced garlic
½ teaspoon salt
¼ teaspoon black pepper
1 cup heavy cream
2 tablespoons crumbled feta cheese ((optional))
thinly sliced fresh basil (optional)

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

CREAMY MUSHROOM CHICKEN PASTA WITH RED PEPPER AND THYME



Creamy Mushroom Chicken Pasta with Red Pepper and Thyme image

Creamy Mushroom Chicken Pasta with Red Pepper and Thyme- pasta in a creamy, garlicky sauce with slices of juicy chicken, mushrooms, and red peppers. A quick and easy pasta dish full of amazing flavor. Ready in under 30 minutes`

Provided by Kelly

Categories     Main Course

Number Of Ingredients 14

1 lb penne (500g) or other pasta (cooked until al dente and tossed with 2 tablespoons butter)
2 tablespoons olive or canola oil
1 lb (500g) chicken breasts (or boneless, skinless thighs)
1 medium onion (chopped)
1/2 lb mushrooms (sliced (250g))
1 red bell pepper (chopped)
5 cloves of garlic (minced fine)
1 chicken bouillon cube
1 cup water ((8oz, 227g))
1 ¼ cups heavy cream ((10oz, 283g))
¾ cup grated parmesan cheese ((3oz, 85g))
2 tablespoons fresh thyme or 1 teaspoon dried
3 tablespoons fresh parsley (chopped)
Salt and pepper to taste

Steps:

  • For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
  • Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
  • When oil is hot, put chicken in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and slice.
  • Add remaining tablespoon oil to pan. Add onions and cook until softened.
  • Add mushrooms and cook until golden brown.
  • Add the red pepper and garlic, stir, and cook for about 2 minutes.
  • Deglaze pan with water and bouillon cube, scraping bottom to release any bits sticking to the bottom of the pan.
  • Add cream and thyme. Bring to a simmer. Let simmer 2-3 minutes then turn off heat.
  • Add parmesan slowly, whisking constantly until melted.
  • Salt and pepper to taste.
  • Add sliced chicken and parsley to sauce, then toss with pasta.
  • Serve.

ROASTED RED PEPPER CHICKEN BAKE



Roasted Red Pepper Chicken Bake image

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

4 boneless skinless chicken breasts (pounded to less than 1/2" thick)
salt and pepper, to taste
garlic salt, to taste
Italian seasoning, to taste
2 cups spinach, rinsed and stems removed
1 Tablespoon olive oil
4 ounces cream cheese, softened
1/4 cup roasted red peppers, diced
1/2 cup shredded mozzarella cheese

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

SPINACH AND RED PEPPER-STUFFED CHICKEN



Spinach and Red Pepper-Stuffed Chicken image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

10 ounces frozen spinach, thawed and squeezed dry
One 12-ounce jar roasted red peppers, drained, patted dry and chopped
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
1/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
4 small chicken breasts (about 8 ounces each)
2 tablespoon olive oil
1 shallot, grated or chopped
1/4 cup dry white wine
1 cup chicken broth
1 tablespoon unsalted butter, cold
Chopped fresh parsley, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
  • Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
  • Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
  • Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
  • Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
  • Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.

CHICKEN WITH ASPARAGUS AND ROASTED RED PEPPERS



Chicken with Asparagus and Roasted Red Peppers image

This is a one dish meal that can be prepared quickly and easily.

Provided by MKATES

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 9

½ cup chicken broth
1 pound boned and skinned chicken breast halves
salt and pepper to taste
½ pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (7 ounce) jar roasted red peppers, drained and chopped
1 clove garlic, minced
½ cup chopped roma (plum) tomatoes
1 teaspoon balsamic vinegar, or to taste
½ cup shredded mozzarella cheese

Steps:

  • Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
  • Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 6.5 g, Cholesterol 67.6 mg, Fat 5 g, Fiber 1.8 g, Protein 27.6 g, SaturatedFat 2.2 g, Sodium 316.5 mg, Sugar 3.4 g

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Estimated Reading Time 6 mins
  • Mix Arla Original cream cheese, spinach, roasted red peppers, parmesan cheese, garlic, and basil in a bowl.
  • In a small sauce pot, melt butter and saute garlic. Add chopped green onions, Arla Original cream cheese, milk, and parmesan cheese; mix until melted and well combined.


CHICKEN IN ROASTED PEPPER SAUCE - COOKTORIA
How to Make Chicken in Roasted Pepper Sauce. 1. Puree 6 oz. of roasted pepper in a smoothie cup, or with a hand chopper, until smooth. Chop the remaining 6 oz. of peppers. …
From cooktoria.com
4.8/5 (42)
Total Time 45 mins
Category Main Course
Calories 328 per serving
  • Puree 6 oz. of roasted pepper in a smoothie cup, or with a hand chopper, until smooth. Chop the remaining 6 oz. of peppers. Set aside.
  • Add about 2 tablespoons of avocado oil to a large non-stick skillet. When it’s hot, add the chicken and fry for about 4-5 minutes on each side, until just cooked through. Remove the chicken from the skillet.
  • To the same skillet, add the onions and garlic. Cook, stirring, for 2 minutes and then add the vegetable or chicken broth. Keep cooking until the liquid evaporates and the onions soften nicely.


ROASTED RED PEPPER, CHICKEN, AND SPINACH NAAN PIZZA ...
This Roasted Red Pepper, Chicken, and Spinach Naan Pizza is easily one of my favorites. The pesto, roasted red pepper, chicken and spinach all complement one another …
From healthyideasplace.com
Cuisine American
Category Main Course
Servings 2
Total Time 15 mins
  • Spread the pesto on top of the naan bread. Top with spinach, chicken, an roasted red pepper, finishing with a layer of mozzarella cheese.
  • Put in oven and bake for 9 to 10 minutes until cheese is melted and pizza is heated through. Remove from oven and serve immediately.


CHICKEN IN ROSA SAUCE WITH ROASTED RED BELL PEPPER AND SPINACH
Add the spinach and garlic and cook 2-3 minutes or until wilted. Season spinach with salt and black pepper, to taste. Transfer to a plate and drain off any excess liquid. Heat …
From fromachefskitchen.com
5/5 (5)
Category Cookbooks
Servings 4
Total Time 30 mins
  • Heat 2 tablespoons olive oil in a large skillet or saute pan over medium-high heat. Add the spinach and garlic and cook 2-3 minutes or until wilted. Season spinach with salt and black pepper, to taste. Transfer to a plate and drain off any excess liquid.
  • Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Season chicken with salt and black pepper. Brown the chicken on each side for 3-4 minutes or until golden. Transfer to a plate along with any drippings in the pan.
  • Pour the Bertolli Organic Tomato & Basil Sauce in the skillet (off the heat to prevent spattering). Then pour the Bertolli Organic Creamy Alfredo Sauce into the pan and whisk the two together to create the Rosa sauce.
  • Place back on the heat. Return chicken to the pan and bring to a simmer. Simmer gently until the chicken is thoroughly cooked through to 165 degrees in the center, approximately 5-6 minutes.


CHICKEN CANNELLONI & ROASTED RED BELL PEPPER SAUCE RECIPE
We seasoned and roasted chicken thighs and prepared homemade alfredo sauce instead of the cooked chicken and store bought alfredo. The recipe is tasty, and fairly easy to …
From myrecipes.com
4/5 (28)
Servings 6-8
  • Cut pasta shells lengthwise through the other side. Spoon about 1/2 cup chicken mixture into each shell, gently pressing cut sides together. Place, cut sides down, in 2 lightly greased 11- x 7-inch baking dishes. Pour Roasted Red Bell Pepper Sauce evenly over shells.


CHICKEN WITH RED PEPPER CREAM SAUCE RECIPE | EATINGWELL
In this healthy chicken with red pepper cream sauce recipe, roasted red pepper and chipotle give this creamy sauce a beautiful red hue and give it a slightly sweet and smoky flavor. The …
From eatingwell.com
4.2/5
  • To prepare cream sauce: Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 cup finely chopped onion and cook, stirring, until soft but not browned, about 5 minutes. Add rice and cook, stirring, for 2 minutes more. Add broth and wine and bring to a boil. Cover and simmer until the rice is very soft and the liquid is greatly reduced, about 25 minutes. Cool slightly.
  • Transfer the mixture to a blender and puree, in batches if necessary, until smooth. (Alternatively, puree in the pot with an immersion blender.) The consistency should be similar to a pourable sauce; add more broth or water as needed. Season with 1/4 teaspoon salt and pepper, preferably white pepper.
  • To prepare red pepper sauce & chicken: Position rack in upper third of oven; preheat to 400 degrees F.
  • Rub bell pepper halves with 1 teaspoon oil and place cut-side down on a baking sheet. Roast until soft, about 10 minutes. Turn on broiler and, watching carefully, broil until the skin is charred in spots, 2 to 7 minutes, depending on your broiler. Let cool, then peel (it's OK if bits of charred skin remain). Chop the pepper.


GNOCCHI WITH SPINACH AND RED PEPPER SAUCE
The red pepper sauce has a bit of tang to it and pairs well with the cooked spinach that gets mixed in with the gnocchi. Since you are already using cheese, and there’s a sauce …
From sonshinekitchen.com
5/5 (4)
Total Time 20 mins
Category Main Dish
Calories 485 per serving


GOAT CHEESE AND SPINACH STUFFED CHICKEN WITH ROASTED RED ...
Now pour the roasted red pepper sauce back in the pan, add the chicken back in, and put a lid on the pan and cook over medium heat for a couple minutes, until the sauce starts to thicken. Plate the green beans on the plate, top with the chicken, drizzle the roasted red pepper sauce (which will be too much, but it will be great leftover!) and sprinkle with dried parsley and …
From mybizzykitchen.com
Estimated Reading Time 5 mins


CREAMY CHICKEN WITH RED PEPPER & SPINACH | DRIZZLE AND DIP
This recipe for creamy chicken with red pepper & spinach reminds me a little of Chicken à la King, a retro classic I grew up with but only much better. Red pepper replaces the green pepper, and the flavour marries perfectly with garlic, thyme, and cream. Baby spinach wilts into the sauce to a melting consistency adding a nutritious boost. This dish comes together …
From drizzleanddip.com
Servings 4
Total Time 50 mins
Category Chicken


CHICKEN MANICOTTI WITH ROASTED RED BELL PEPPER SAUCE
INSTRUCTIONS. Place chicken in a pot of boiling water and boil for 20 minutes or until cooked throughout. Let cool and then shred. Put shredded chicken aside. Make red bell pepper sauce by placing red bell peppers, alfredo sauce and parmesan cheese in a blender and blend until smooth. Set sauce aside.
From bigoven.com
5/5 (2)
Category Main Dish
Cuisine Italian
Total Time 1 hr


CHICKEN FLORENTINE PUFFS WITH RED PEPPER CREAM RECIPE ...
Puff pastry with chicken, spinach and seasonings drizzled with a rich red pepper cream. Yields. 8 Ingredients. 1 pkg puff pastry sheets (2 sheets), thawed 1 lb boneless chicken tenders, cooked and diced 10 oz frozen chopped spinach, thaw and drain 4 oz cream cheese, softened 1 cup shredded cheddar cheese 1 teaspoon kosher salt (plus a pinch) 1 teaspoon lemon juice 4 …
From cuisinart.com
Estimated Reading Time 1 min


CREAMY CHICKEN BREASTS WITH SPINACH IN PARMESAN SAUCE ...
Thoroughly season chicken breasts with salt and pepper on each sides.In a pan, melt 1 tablespoon butter and 1 tsp olive oil over medium-high heat.Add chicken breasts and cook for approximately four-five mins on every side till browned.Once completed and no longer pink, switch cooked chicken breasts to a plate and set aside.To make the creamy spinach …
From socialhub365.wordpress.com


PENNE WITH RED PEPPER SAUCE AND SPINACH - CHEF MICHAEL SMITH
Alternatively, put into a food processor or blender and purée until smooth. Taste and add more salt and pepper to taste. Just prior to serving, reheat the sauce in a large pot. Cook the pasta in lots of boiling salted water. Toss the hot pasta with the reheated red pepper sauce and the baby spinach and serve immediately.
From chefmichaelsmith.com


CHICKEN WITH RED PEPPER SAUCE AND SPINACH RECIPE
Learn how to cook great Chicken with red pepper sauce and spinach . Crecipe.com deliver fine selection of quality Chicken with red pepper sauce and spinach recipes equipped with ratings, reviews and mixing tips. Get one of our Chicken with red pepper sauce and spinach recipe and prepare delicious and healthy treat for your family or friends ...
From crecipe.com


CHICKEN SPINACH CANNELLONI WITH RED BELL PEPPER SAUCE RECIPES
2021-12-11 · Curried chicken salad, organic spinach, curry aioli The towne tavern for the brave topped with a chipotle pepper, roasted red peppers and pepper jack cheese $12.50 the kipple piled high with crunchy coleslaw, red onion and bread & butter pickles $12.50 the sand laker finished with three beer battered onion rings and molten swiss cheese $12.50 the averill park …
From tfrecipes.com


RECIPE: PERFECT OYSTER SAUCE CHICKEN, BROWN RICE, AND ...
Cut chicken into bite size pieces. Heat the olive oil in a skillet over medium heat. Added the garlic and red pepper to the oil and stir until lightly browned. Season the cubed chicken with the salt, pepper, and garlic salt. Added the chicken to the skillet and cook. Stirring frequently. Add the Broccoli crowns to a sauce pan in water and heat up.
From halloweenfood.info


CHICKEN WITH RED PEPPER SAUCE AND SPINACH RECIPE: HOW TO ...
This dish is weeknight quick, simple and very pretty. It's also filled with veggies and wonderful flavor…and elegant enough to serve company. —Martha Pollock, Oregonia, Ohio
From preprod.tasteofhome.com


CHICKEN WITH RED PEPPER SAUCE AND SPINACH RECIPES
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 ...
From tfrecipes.com


10 BEST SPINACH RED PEPPER CHICKEN RECIPES | YUMMLY
Roasted Red Pepper, Chicken, and Mozzarella Sandwich The Kitchn. spinach, foccacia bread, cooked chicken, prepared pesto, arugula and 13 more. Yummly Original.
From yummly.com


CHICKEN WITH RED PEPPER SAUCE AND SPINACH | STUFFED ...
Mar 21, 2016 - This dish is weeknight quick, simple and very pretty. It's also filled with veggies and wonderful flavor…and elegant enough to serve company. —Martha Pollock, Oregonia, Ohio
From pinterest.com


CREAMY SKILLET CHICKEN WITH PEPPERS AND SPINACH — SPOON ...
Cook the chicken breasts in batches, as needed depending on the skillet’s size. 5. Place the finished chicken on a heat tolerant plate, and place in a 200°F oven to keep warm while the remaining cutlets are sautéing and while the sauce is made. 6. Mince the shallot and garlic, and slice the red pepper. In the same skillet used for cooking ...
From recipes.spoonandwhisk.com


CREAMY SKILLET CHICKEN WITH PEPPERS AND SPINACH — COOKING ...
Cook the chicken breasts in batches, as needed depending on the skillet’s size. 5. Place the finished chicken on a heat tolerant plate, and place in a 200°F oven to keep warm while the remaining cutlets are sautéing and while the sauce is made. 6. Mince the shallot and garlic, and slice the red pepper. In the same skillet used for cooking ...
From cookingatthecottage.com


10 BEST SPINACH RED PEPPER CHICKEN RECIPES | YUMMLY
Skinny Red Pepper Chicken Sliders Yankee Kitchen Ninja. olive oil, dried thyme, pepperoncini, dried sage, spinach, roasted red peppers, drained and 5 more.
From yummly.com


MARRY ME CHICKEN – DANCE WEAR FASHION
Course Main Course Cuisine American Keyword chicken Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Servings 4 Ingredients 1 tbsp olive oil 3-4 chicken breasts 1 tsp salt 1 tsp pepper 3 cloves of garlic, minced 1 tsp dried thyme 1/2 tsp dried oregano 1/2 tsp red pepper flakes 3/4 cup chicken broth can use low sodium 1/2 cup heavy cream 1/2 …
From dancewearfashion.com


BOW TIE PASTA RECIPES WITH CHICKEN AND SPINACH – JUST EASY ...
Chicken florentine bow tie pasta tastefully frugal. Chicken with bow tie pasta recipes, food and cooking. Add chicken broth, spinach and remaining salt and pepper. Add the onion, red pepper, garlic, salt, and pepper with the chicken. Bow tie pasta, spinach, flour, butter, mushrooms, salt, milk and 6 more. While pasta is cooking, heat canola oil ...
From justeasyrecipe.com


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