SAUTEED CHICKEN BREASTS WITH PEAR, BELL PEPPER, AND CILANTRO SALSA
Provided by Jean Anderson
Categories Chicken Herb Pear Bell Pepper Fall Cilantro Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- For salsa:
- Mix all ingredients except cilantro in medium bowl. Season with salt and pepper. Let stand at room temperature 1 hour. Stir in cilantro.
- For chicken:
- Sprinkle chicken with salt and pepper. Place flour in wide shallow bowl. Dredge chicken in flour, shaking off excess. Place on baking sheet.
- Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat. Add 3 chicken breast pieces to skillet and cook until brown and cooked through, about 3 minutes per side. Transfer to plate. Add remaining 1 tablespoon butter and 1 tablespoon oil to skillet and cook remaining chicken. Transfer to plate; tent chicken with foil to keep warm. Add broth to skillet and bring to boil, scraping up browned bits. Stir in pear nectar, mustard, and lemon juice. Boil until thick enough to coat spoon, about 4 minutes. Season to taste with salt and pepper. Place 1 chicken breast piece on each plate. Spoon sauce over. Divide salsa among plates.
SALSA CHICKEN PEPPERS
A low-fat filler that can be warmed up easily for lunch the next day. Experiment with your favourite fillings
Provided by Good Food team
Categories Dinner, Main course, Snack, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Boil the rice for 25 mins until just tender. Meanwhile, heat oven to 220C/fan 200C/gas 7. Slice the tops off the peppers and cut out the seeds. Lightly oil, then bake (with the lids) in a roasting tin for 12 mins.
- Drain rice and mix with the salsa, chicken, beans, cheddar and coriander. Season to taste. Take the peppers out of the oven, then fill with the rice mixture. Put on the lids, then bake for 10 mins. Squeeze over lime wedges and serve with an avocado salad.
Nutrition Facts : Calories 370 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.65 milligram of sodium
SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by Faye
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g
SAUTEED CHICKEN BREASTS
This is easy and quick. The sauce may be thickened and poured over each serving or served in bowls for a dipping sauce. The flavor is great!
Provided by Paka1931
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash and trim chicken breasts.
- Heat oil and butter in frying pan.
- Brown chicken on both sides.
- Remove from pan.
- Add thyme, salt, pepper and onion to pan and cook about 2 minutes.
- Add broth and mix well.
- Return chicken to pan and cook covered for 15 minutes or until done.
- Remove chicken to serving plate, keep warm.
- Add the minced garlic and reduce the sauce by one half.
- Add red pepper flakes and pour over chicken or pour into smaller dipping bowls.
SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
- Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.
Nutrition Facts : Calories 515 calorie, Fat 28 grams, SaturatedFat 5 grams, Carbohydrate 17 grams, Fiber 5 grams, Protein 44 grams
SAUTEED CHICKEN AND RED PEPPERS
Sometimes cooking for one can be a bit of a pain. This is a favorite dish of mine; it's quick, simple, delicious, and a great way to use leftover chicken. Serve on a bed of rice, couscous, or noodles or for a low-carb option, omit the starch.
Provided by Vickie_Clavette
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 1
Number Of Ingredients 5
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.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 5.1 g, Cholesterol 78.7 mg, Fat 35.5 g, Fiber 1.6 g, Protein 22.9 g, SaturatedFat 10.5 g, Sodium 821.9 mg, Sugar 2.7 g
CHICKEN WITH CARAMELIZED PEARS
Tender chicken gets an upscale treatment in this simple entree with sweetened pears. Remember this idea-it also works with pork loin chops and thinly sliced apples. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.
Nutrition Facts : Calories 567 calories, Fat 20g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 1330mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.
CHICKEN BREASTS WITH FRUIT SALSA
Jalapeno pepper gives a little kick to the fruit salsa. Preparing this tropical-tasting dish in a skillet keeps your kitchen cool, which is especially nice on a summer day.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the oil, salt, pepper and garlic. Spread over one side of each chicken breast. , In a large skillet, saute chicken seasoned side down in butter for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken to serving platter; keep warm. , Meanwhile, for salsa, in a small bowl, combine the fruit, onion and pepper; set aside. Combine cornstarch and juice until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; pour over fruit mixture and gently toss to coat. Serve with chicken.
Nutrition Facts : Calories 164 calories, Fat 10g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 223mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.
SAUTEED CHICKEN WITH PEPPERS AND AVOCADO SALSA
Categories Chicken Sauté Low Fat Yogurt Avocado Bell Pepper Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Mix first 6 ingredients in small bowl. Season with salt and pepper.
- Preheat oven to 350°F. Wrap tortillas in foil. Heat in oven for 15 minutes.
- Heat oil in large nonstick skillet over high heat. Season chicken with salt and pepper. Add chicken and bell peppers to skillet; sauté until chicken is cooked through, about 5 minutes. Place 1 warm tortilla on each of 4 plates. Divide chicken and pepper strips among tortillas. Top each serving with some avocado salsa and nonfat plain yogurt.
SAUTEED SALMON WITH PEAR-PEPPER SALSA
Make and share this Sauteed Salmon With Pear-Pepper Salsa recipe from Food.com.
Provided by Dine Dish
Categories Healthy
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Core pear (do not peel) and cut into 1/2-inch pieces over a bowl to catch the juice; Add pieces to the bowl.
- Seed bell pepper and cut into 1/2-inch pieces; add to the bowl.
- Add the jalapeño, cumin, lime juice, cilantro and salt and pepper to taste.
- Toss well and set aside.
- Heat a nonstick skillet on medium-high heat and spray with olive oil.
- Add the salmon fillet.
- For a 1-inch-thick fillet, sauté 4 minutes, turn and sauté 4 more minutes.
- Season cooked sides with salt and pepper.
- Transfer salmon to dinner plates; top with salsa.
Nutrition Facts : Calories 127, Fat 3.2, SaturatedFat 0.5, Cholesterol 44.3, Sodium 59, Carbohydrate 7, Fiber 1.6, Sugar 4.2, Protein 17.4
More about "sauteed chicken breasts with pear bell pepper and cilantro salsa food"
CHICKEN SAUTé: CHICKEN & BELL PEPPER RECIPE | LAWRY'S
From mccormick.com
SAUTéED CHICKEN BREASTS WITH PEAR, BELL PEPPER, AND …
From bonappetit.com
Servings 6
CHICKEN BREASTS SAUTEED WITH CILANTRO RECIPE - IFOOD.TV
From ifood.tv
CHICKEN BREAST WITH AVOCADO, BELL PEPPERS AND CILANTRO
From eatsmarter.com
CHICKEN BREASTS WITH SPICY PEAR SALSA - USA PEARS
From usapears.org
CHICKEN AND BELL PEPPER SAUTE RECIPE | MYRECIPES
From myrecipes.com
BAKED CHICKEN AND PEPPERS - IFOODREAL.COM
From ifoodreal.com
CHICKEN WITH PEPPERS, ONIONS, & BALSAMIC VINEGAR - ITALIAN FOOD …
From italianfoodforever.com
SAUTEED CHICKEN BREASTS WITH PEAR BELL PEPPER AND CILANTRO SALSA …
From pinterest.com.au
10-MINUTE SALSA-FIED CHICKEN BREAST - FOOD NETWORK
From foodnetwork.com
SAUTEED CHICKEN BREASTS WITH PEAR, BELL PEPPER, AND CILANTRO SALSA ...
From eatyourbooks.com
SAUTEED CHICKEN BREASTS WITH PEAR, BELL PEPPER, AND CILANTRO SALSA ...
From pinterest.ca
RECIPES/SAUTEED-CHICKEN-BREASTS-WITH-PEAR-BELL-PEPPER-AND …
From github.com
CHICKEN WITH CILANTRO AND PEPPERS - RECIPE - COOKS.COM
From cooks.com
SAUTEED CHICKEN BREASTS WITH PEAR, BELL PEPPER, AND CILANTRO SALSA
From slightlysweetened.blogspot.com
SKILLET SALSA CHICKEN - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
SALSA CHICKEN - CHILI PEPPER MADNESS
From chilipeppermadness.com
BALSAMIC CHICKEN BREAST WITH BELL PEPPER SALSA & COUSCOUS
From eatlovenamaste.com
SAUTEED CHICKEN BREASTS WITH PEAR, BELL PEPPER, AND CILANTRO SALSA
From fooddiez.com
CHICKEN BREAST WITH BELL PEPPERS - GIALLOZAFFERANO RECIPES
From giallozafferano.com
SAUTEED CHICKEN BREAST & PEPPERS - MY BODY MY KITCHEN
From mybodymykitchen.com
TERIYAKI CHICKEN TACOS WITH PINEAPPLE PEAR SALSA
From reneeskitchenquest.com
SAUTEED CHICKEN BREASTS WITH PEAR, BELL PEPPER, AND CILANTRO SALSA ...
From pinterest.co.uk
CHICKEN BELL PEPPER ITALIAN SAUTé - LORIANA SHEA COOKS
From lorianasheacooks.com
SAUTéED CHICKEN BREASTS WITH PEAR, BELL PEPPER, AND CILANTRO SALSA ...
From eatyourbooks.com
SEARED CHICKEN AND PEPPERS WITH CILANTRO SAUCE RECIPE
From myrecipes.com
SAUTEED CHICKEN BREASTS WITH PEAR, BELL PEPPER, AND CILANTRO SALSA
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love