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.
GRILLED CHICKEN WITH ROASTED RED PEPPERS
Provided by Delicious Living Contributor
Yield 4 people
Number Of Ingredients 8
Steps:
- Light a grill or preheat a grill pan. Brush the chicken breasts lightly with olive oil and sprinkle with salt and pepper. Cook the chicken over a hot fire or medium-high heat until browned and cooked through, about 3-4 minutes per side. Transfer to a plate.
- Halve the ciabatta horizontally with a serrated knife and spread pesto on cut sides of the bread. Place one chicken breast on each sandwich and top with thin rounds of goat cheese, sliced red peppers, and, if desired, red onions. Top with other half of bread and slice sandwich in half.
Nutrition Facts : ServingSize 1 serving, Calories 429 kcal
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
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.
YOGURT GRILLED CHICKEN BREAST WITH PINEAPPLE ROASTED RED PEPPER SALSA
Provided by The Hearty Boys
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Mix the yogurt, olive oil, garlic, basil, oregano, lemon zest, salt and hot sauce together in a large bowl. Add the chicken and toss well to coat. Refrigerate for 1 hour.
- Preheat a cast iron grill pan over high heat for 4 to 5 minutes or preheat an outdoor grill. Place the chicken on the grill and cook for 4 minutes per side, until the chicken is firm to the touch.
- Platter and garnish with lemon slices. Serve warm or at room temperature with salsa on the side.
- Place all the ingredients in a small mixing bowl and mix well. Place in a decorative bowl and serve.
GRILLED ASIAGO/RED PEPPER/ROASTED GARLIC STUFFED CHICKEN BREASTS
Claudia Dawn's Grilled Stuffed Chicken #88887 was the inspiration for this creation. I used jarred roasted peppers and roasted garlic for time purposes, but you could definately use fresh igredients and it would be even better. Prep time includes 30 minutes of marinade time.
Provided by Chippie1
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- See photos posted to view most of the steps.
- Butterfly or cut a deep pocket into each chicken breast.
- Place 2 pieces of Asiago Cheese on each breast pocket.
- Chop roasted Red Pepper and place in small bowl.
- Add the roasted Garlic& Oregano to the peppers and mix well.
- Place this mixture on top of Asiago cheese.
- Secure with toothpicks.
- Prepare the marinade and drizzle over chicken and let sit for 30 minutes.
- Preheat BBQ grill.
- Grill breasts for approximately 10- 15 minutes or until no longer pink.
Nutrition Facts : Calories 437.1, Fat 33.8, SaturatedFat 6.7, Cholesterol 92.8, Sodium 210.8, Carbohydrate 1.9, Fiber 0.6, Sugar 0.1, Protein 30.6
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
CHICKEN BREAST WITH ROASTED RED PEPPER SANDWICH
Awesome sandwich! This is an original from my husband, Evan. This is a big sandwich. Obviously, you can use adjust the chicken breast size to suit your needs. Prep time includes grilling the chicken.
Provided by Claudia Dawn
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Broil or grill chicken breasts (I recommended seasoning it with Worcestershire sauce, a sprinkle of seasoned pepper and garlic salt while cooking).
- Serve chicken on bread topped with remaining ingredients.
- Compliment with condiment of choice: Dijon mustard, mayonnaise and/or ranch dressing.
GRILLED CHICKEN BREAST SANDWICHES WITH ROASTED PEPPERS
No need to roast a chicken right now when you can barbecue it. Marinades make it easy to vary the flavor and style of what you're cooking. To keep it easy, try this great, healthy recipe for dinner this summer:
Provided by TishT
Categories Lunch/Snacks
Time 7h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For the Chicken: Rub the chicken breasts with 3 tablespoons of the olive oil, the black pepper, and thyme leaves.
- Cover and refrigerate a minimum of 6 hours, preferably overnight.
- Remove from refrigerator 1 hour before cooking.
- For the Peppers: Preheat oven to 500 degrees and place 2 red bell peppers on the rack and roast.
- Turn the peppers occasionally until the skins are completely charred (20 to 30 minutes).
- Place the peppers in a paper bag and seal the top.
- This allows them to steam and aids in peeling.
- Remove the peppers from the bag and remove the skins with your fingers.
- Sometimes a little cold running water helps.
- Remove the cores and seeds and slice into 1/4-inch strips.
- Toss the peppers with 2 tablespoons olive oil and store in a glass container until ready to use.
- For the Sauce: Mix mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar, and dash of salt together well and refrigerate in a glass container.
- Assembling the Sandwiches: The chicken, peppers, and mustard sauce can be prepared to this point a day in advance.
- When you are ready to serve the sandwiches, prepare a charcoal fire or preheat the broiler for the chicken and bread.
- Grill or broil the breasts 6 to 10 minutes per side, depending on the heat of your fire.
- As they are cooking, brush a little butter or olive oil on one side of 12 slices of the bread.
- When the breasts are cooked, transfer to a platter and allow to cool slightly, at which time you will need to either grill or broil the bread until slightly toasted.
- Spread a liberal amount of the mustard sauce on the oiled or buttered side of the bread slices so that the dry sides will be on the outside of the sandwich.
- Slice the breasts on a diagonal and place each sliced breast on a slice of toasted bread.
- Top with some of the roasted pepper strips, 2 slices of tomato, some of the arugula, and the top piece of bread.
- Cut and serve as you would with any sandwich.
- Serve immediately or until ready to use.
Nutrition Facts : Calories 410.2, Fat 17.3, SaturatedFat 2.8, Cholesterol 75.5, Sodium 517.2, Carbohydrate 29.5, Fiber 6.4, Sugar 7.1, Protein 33.9
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