Grilled Chicken With Roasted Pepper Sauce Food

CREAMY RIGATONI WITH ROASTED PEPPER AND GRILLED CHICKEN

Steps:

• Bring a large pot of heavily salted water to a rapid boil. Add the rigatoni and boil for 8 minutes. Drain and set aside.
• Heat a large cast-iron skillet to medium-high heat. Dry roast the peppers for 7 minutes, until charred. Remove the peppers from the pan and chop into large dice.
• In the same skillet, cook the bacon until crispy. Add the olive oil and then the onions and diced peppers; cook for 2 minutes. Add the tomatoes and cream and simmer until reduced by half. Add the chicken, Parmesan, 1 1/2 tablespoons salt and 2 teaspoons black pepper; cook until the chicken is heated through. Stir the rigatoni into the sauce. Serve hot.

CHICKEN WITH RED PEPPER SAUCE

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 PEPPERS

Steps:

• Preheat grill or broiler. Season chicken to taste with salt and pepper, and lightly brush with olive oil. Grill or broil, skinside down first, about 10 minutes per side.
• Melt butter in a medium skillet over moderate heat. Cook onions with salt and pepper until soft and clear. Add garlic and paprika, and cook an additional minute, stirring constantly. Add remaining ingredients, bring to a boil, reduce to a simmer, and cook, uncovered, about 5 minutes.
• Place chicken over individual beds of bulgur wheat, rice or pasta. Ladle on sauce and serve.

GRILLED CHICKEN BREAST WITH CREAMY RED PEPPER SAUCE

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.

CHICKEN, ROASTED PEPPER, AND PESTO SANDWICH

Steps:

• Spread 1 tablespoon Basil Pesto on 1 side of each slice of bread. Top 4 slices of bread with Marinated Chicken Breast. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down, on top of the peppers.
• Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
• Put the vinegar, herbs, mustard, powder if using and oil in a large resealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and drop in the chicken breasts. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
• Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
• Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

GRILLED CHICKEN PEPPER MELTS

Steps:

• Combine chicken breast and salad dressing in a large bowl. Cover and refrigerate for a minimum of 30 minutes, preferably up to an hour.
• Preheat grill.
• In a large skillet, heat olive oil over medium heat.
• Add peppers and onion. Add salt and pepper to taste.
• Sauté for 5-7 minutes until vegetables are tender.
• Grill chicken for 6-8 minutes per side until cooked through.
• Turn off the grill flame.
• Top each breast with onions and peppers and one slice of cheese.
• Cover for 2-3 minutes or until cheese is melted.

CHICKEN BREASTS WITH ROASTED RED PEPPERS

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.

GRILLED CHICKEN BREAST WITH ROASTED RED PEPPERS

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.

GRILLED CHICKEN BREAST SANDWICHES WITH ROASTED PEPPERS

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.