ROASTED RED PEPPER CHICKEN
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
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
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.
CREAMY SPINACH AND RED PEPPER CHICKEN
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
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
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
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
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
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
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.
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
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
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
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 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
RED PEPPER AND SPINACH LASAGNA
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
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 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
CREAMY MUSHROOM CHICKEN PASTA WITH RED PEPPER AND THYME
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
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
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
SPINACH AND RED PEPPER-STUFFED CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
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
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
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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