Roasted Red Pepper Skillet Chicken Food

ROASTED RED PEPPER SKILLET CHICKEN

Steps:

• Place a large skillet over medium heat. Add the butter and once melted, add the chicken breasts. Sear the chicken for 5 minutes per side. Then remove the chicken from the skillet and set aside.
• In the same skillet, sauté the onions and garlic for 2-3 minutes. Pour in the diced red peppers and sauté another 1-2 minutes. Then add the chicken broth, cream cheese, and crushed red pepper. Simmer and stir to melt the cream cheese into the broth.
• Once the sauce is smooth, add the chicken breasts back to the skillet to warm. Stir in the chopped basil and simmer another 2 minutes before serving. Salt and pepper to taste. Slice and serve the chicken covered in the creamy pan sauce.

ONE-SKILLET ROASTED RED PEPPER CHICKEN

Steps:

• Using a cast iron skillet, sauté olive oil, garlic, and onion for 5 minutes on medium heat.
• Sprinkle salt and pepper on each side of all chicken breasts, in the same skillet, pan fry each side for 7-10 minutes until cooked all the way through and browning. While the chicken is cooking, stir onions and garlic every few minutes so they caramelize without burning.
• Add Organic Roasted Red Pepper & Tomato Soup and halved tomatoes to the skillet and cook for an additional 5 minutes.
• Remove from heat and add basil right before serving.

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.

SKILLET CHICKEN IN ROASTED RED PEPPER SAUCE

Steps:

• Heat the oil in a skillet over medium heat, add the chicken, seasoned with salt and pepper to taste, and cook until lightly browned, about 3-5 minutes per side.
• Add the roasted red pepper sauce, bring to a boil, reduce the heat and simmer for 5 minutes.
• Add the butter and cheese and cook until they melt into the sauce before enjoying!

CREAMY ROASTED RED PEPPER CHICKEN SKILLET

Steps:

• 1. Combine roasted red peppers, oil, garlic, salt, and pepper in a food processor or blender Pulse until smooth.2. Add oil to a large skillet. Season chicken with the Italian seasoning. Cook chicken in your greased skillet over medium heat for 10 minutes on each side until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm. Check for chicken doneness using a meat thermometer. 3. Transfer red pepper mixture to the pan and stir over medium heat for about 5 minutes until it gets hot. Add heavy cream and stir until mixture has thickened. Add chicken and cover with the sauce.Note: If you want more sauce you can add some stock to the sauce along with the heavy cream.

SAUTEED CHICKEN AND RED PEPPERS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
• Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.

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.

TOASTED RED PEPPER CHICKEN SANDWICH

Steps:

• Lightly toast bread.
• Spread a small amount of Dietz & Watson Sweet Red Pepper Mayo on one slice of bread.
• Layer your sandwich as follows: bread, lettuce, tomato, Dietz & Watson Honey Grilled Chicken, Dietz & Watson Yellow Cheddar, bread.
• Top sandwich with two pickle spears.

CHICKEN WITH ROASTED RED PEPPER SAUCE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 15 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; transfer to a food processor., Remove papery outer skin from garlic (do not peel or separate cloves); cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into the food processor with peppers; cover and process until almost smooth. Set aside., Sprinkle both sides of chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, cook chicken in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm., In the same skillet, cook leek for 2 minutes or until leek is lightly browned. Add broth, stirring to loosen any browned bits from pan. Add red pepper mixture, chicken and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes until the chicken juices run clear. Uncover; pepper sauce over pasta if desired. Sprinkle with Parmesan cheese.

CHICKEN PEPPER SKILLET

Steps:

• In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.
• Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, mushrooms, sliced onion, cumin and oregano. Stir-fry for 2 to 3 minutes or until crisp tender.
• Add lemon juice, parsley, salt and pepper; toss to combine well and serve.