Black Sesame Chicken With Roasted Red Pepper Sauce Recipes

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 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.

BLACK SESAME CHICKEN WITH ROASTED RED PEPPER SAUCE

Steps:

• Heat oven to 425. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place melted butter in large shallow bowl.
• Make 2-inch horizontal slit in each chicken breast. Stuff 1 tablespoons cheese in each pocket. Dip each chicken breast into butter; sprinkle with sesame seed.
• Heat oil in 12-inch nonstick skillet over medium heat. Cook chicken in oil until brown on both sides. Place chicken in pan. Drizzle with any remaining butter.
• Bake uncovered 15 to 20 minutes or until chicken is no longer pink in center. Meanwhile, prepare Roasted Red Pepper Sauce; keep warm. Serve chicken in pool of sauce, or drizzle sauce over chicken.
• To prepare sauce: Place all ingredients except sour cream in mini food processor or blender. Cover and process until smooth. Heat mixture in 1-quart saucepan over medium heat, stirring occasionally, until hot; remove from heat. Strain if desired; stir in sour cream.

ROAST CHICKEN AND POTATOES WITH BALSAMIC-BLACK PEPPER SAUCE

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add shallots and thyme and sauté until shallots begin to brown, about 4 minutes. Add flour and stir 1 minute. Gradually whisk in both stocks. Boil until liquid is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Add vinegar and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
• Position 1 rack in top third of oven and another in bottom third; preheat to 375°F. Toss potatoes, 1 tablespoon oil, garlic and rosemary in large bowl. Arrange potato wedges, rounded side down, on large baking sheet. Sprinkle with salt and pepper. Set aside.
• Season chicken lightly with salt and pepper. Heat remaining 6 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Add chicken halves, skin side down; cook until very brown, about 15 minutes. Using tongs, turn chicken over; cook 5 minutes longer.
• Place potatoes on top oven rack and transfer skillet with chicken to bottom rack. Roast potatoes and chicken until cooked through, about 45 minutes. Rewarm sauce. Cut each chicken half into 2 pieces. Arrange chicken and potatoes on platter. Serve with sauce.