PEPPERED CHICKEN BREAST
Make and share this Peppered Chicken Breast recipe from Food.com.
Provided by Charlotte J
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Coat both sides of chicken with pepper.
- Heat oil in skillet.
- Cook chicken in oil about 20 minutes, turning once.
- Cook until juice is no longer pink when centers are cut.
- Mix honey and butter.
- Top hot chicken with honey/butter mixture.
PEPPERED CHICKEN BREASTS
Black pepper is prominent in this succulent baked entree from Jill Morzillo of Louisville, Kentucky. Yet it doesn't overpower the tender chicken flavor or the creamy mustard sauce. "It's easy to make yet elegant," Jill says.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Rub chicken with oil; sprinkle with pepper and salt. Place in a greased 11x7-in. baking dish. Bake, uncovered, at 425° for 15-20 minutes or until a thermometer reads 170°., Meanwhile, in a small bowl, combine cornstarch and sour cream until smooth; set aside. , In a small saucepan, combine the broth, grape juice and onions. Bring to a boil; cook for 4-5 minutes or until liquid is reduced to 1 cup. Gradually whisk in the sour cream mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mustard until blended. Serve over chicken. Sprinkle with chives.
Nutrition Facts : Calories 194 calories, Fat 7g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 513mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
LEMON-PEPPER FRIED CHICKEN
This lemon-pepper chicken was popular with my friends in grad school. We used to do the prep work at our desk and coffee table in the living room since we had only about 1 1/2 square feet of counter space in our tiny kitchenette. Serve chicken over rice with gravy, garnished with freshly ground pepper and lemon zest.
Provided by Katieanne
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Mix bread crumbs, lemon-pepper seasoning, basil, oregano, garlic powder, and salt together in a shallow dish.
- Pat chicken pieces dry with paper towels, dip in beaten eggs, and dredge through bread crumb mixture.
- Heat enough oil to thickly coat the bottom of a frying pan over medium heat. Fry chicken until golden brown and no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 506.7 calories, Carbohydrate 48 g, Cholesterol 157.6 mg, Fat 21 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 4.8 g, Sodium 1717.5 mg, Sugar 4.2 g
PINEAPPLE PEPPER CHICKEN
I came up with this recipe years ago by combining a couple of family favorites. Easy and versatile, it's great for potlucks. I can make the sauce ahead and use all wings or leg quarters when they're on sale. This is a welcome entree at senior citizen fellowship dinners. -Phyllis Minter, Wakefield, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large saucepan, combine first 10 ingredients; stir until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Set aside. In a large skillet over medium-high heat, brown chicken in oil on all sides. , Place chicken in two greased 13x9-in. baking dishes. Pour sauce over chicken. Bake, uncovered, 45 minutes or until chicken juices run clear. Add pineapple and green pepper; bake 15 minutes or until heated through.
Nutrition Facts : Calories 483 calories, Fat 11g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 766mg sodium, Carbohydrate 83g carbohydrate (73g sugars, Fiber 1g fiber), Protein 15g protein.
LEMON-PEPPER CHICKEN
Moist and tasty, these chicken breasts are a staple at our house. Four 7-ounce breasts will yield 6 servings that are a smidgen over 4 1/2 ounces. For best results, try to use chicken breasts that are roughly the same size. Check the internal temperature at 10 minutes if sizes are irregular or if they are thicker than normal.
Provided by Bren
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine lemon-pepper, oregano, and pepper in a small bowl; pour onto a plate.
- Pour 1 to 2 tablespoons avocado oil into the bottom of a skillet, just enough to cover the bottom, and heat over medium-high heat until it shimmers.
- Dredge both sides of the chicken in the seasoning and place into the shimmering oil. Sear until golden, about 3 minutes on each side. Transfer to the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.3 g, Cholesterol 75.2 mg, Fat 7.9 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 1.4 g, Sodium 219.5 mg, Sugar 0.1 g
BALSAMIC CHICKEN BREASTS WITH PEPPERS AND ONIONS
Quick skillet chicken flavored with peppers, onions, garlic, basil and balsamic vinegar. Makes chicken very tender and dinner is ready in less than 30 minutes.
Provided by Marie
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper.
- In a large skillet, saute chicken in 2 tablespoons of oil over medium high heat, turning once for a total of about 8 minutes or until golden brown.
- Transfer chicken to a plate.
- Add 2 remaining tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened.
- Add garlic and stir for about 1 minute.
- Stir in basil and vinegar and return chicken and juices to the skillet.
- Reduce heat to low and simmer until chicken is cooked through, about 3 more minutes.
- Taste and adjust salt and pepper seasonings.
Nutrition Facts : Calories 313.8, Fat 16.9, SaturatedFat 2.6, Cholesterol 75.5, Sodium 147, Carbohydrate 13.3, Fiber 3.1, Sugar 7.2, Protein 27
ROAST CHICKEN BREASTS WITH PEPPERS
This is a winner in our household. I'm in love with it, too, because this dish goes from start to finish in nearly no time. -Melissa Galinat, Lakeland, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large dry skillet, toast the fennel, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder and oregano over medium heat for 1-2 minutes or until aromatic, stirring frequently. Cool slightly. Sprinkle over chicken., In the same skillet, heat 2 teaspoons oil over medium-high heat. Brown chicken, about 2 minutes on each side. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until a thermometer reads 170°., Meanwhile, heat remaining oil in the same skillet. Add peppers and shallots; cook and stir over medium heat until crisp-tender., Add broth and rosemary, stirring to loosen browned bits from pan. Bring to a boil; cook for 4-6 minutes or until broth is almost evaporated. Stir in vinegar and remaining salt and pepper. Serve with chicken.
Nutrition Facts :
CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR
This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.
Provided by ROBYN050501
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
- Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
- Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g
PEPPER JELLY GLAZED CHICKEN
This a great and easy way to use pepper jelly. Chicken breasts are glazed with a honey, mustard and pepper jelly sauce, then roasted in the oven.
Provided by CARTUIN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees F).
- Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
- Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.
Nutrition Facts : Calories 470.2 calories, Carbohydrate 44.9 g, Cholesterol 126.6 mg, Fat 11.7 g, Fiber 0.3 g, Protein 45 g, SaturatedFat 3.3 g, Sodium 615.7 mg, Sugar 36 g
PEPPERY CHICKEN BREASTS
Easy to throw together, yet full of flavor. Please note that this recipe calls for chicken with bones - if you really prefer to use boneless, then I would assume that all of the cooking times would be halved. I have always used bone-in chicken for this recipe. If you like it less spicy, go ahead and reduce the amount of black pepper.
Provided by HeatherFeather
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Use poultry shears to cut each breast in half (poultry shears will easily cut through the bones).
- Heat a large nonstick skillet over medium high heat, spray with nonstick cooking spray, and brown chicken pieces briefly (not to cook all the way through).
- Place browned chicken pieces into a 9x13" casserole sprayed with nonstick spray.
- Combine water, ketchup, vinegar, brown sugar, pepper, and celery seed with a whisk until blended.
- Pour sauce over chicken, add bay leaf to the pan, and bake uncovered at 350 F for 30 minutes.
- Baste chicken with some of the pan drippings and continue cooking until the chicken is fully cooked, approximately another 30 minutes (time will vary based on the weight of your chicken pieces) Once chicken is fully cooked, remove to a platter and if desired, pour any remaining pan drippings/liquid into a gravy dish to use as a dipping sauce.
- Or pour any remaining sauce into a saucepan and heat until reduced (you can thicken this by adding a little flour that has been whisked with a small amount of water first and whisking this mixture into the heateed drippings and cooking until thickened).
- *If you prefer, you may substitute bone-in chicken thighs or drumsticks in place of the breasts. Just be sure to end up with 8 small pieces of chicken with bones.
Nutrition Facts : Calories 332.9, Fat 3.2, SaturatedFat 0.8, Cholesterol 136.9, Sodium 824.8, Carbohydrate 18.8, Fiber 0.3, Sugar 17, Protein 55.6
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