Chicken With Roasted Peppers Recipes

ROAST CHICKEN BREASTS WITH PEPPERS

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.

CHICKEN WITH ROASTED RED PEPPERS

Steps:

• In olive oil flavored spray, brown chicken.
• Add all other ingredients and simmer until hot.
• Serve with pasta or rice.

ROASTED CHICKEN WITH PEPPERS

Steps:

• Place washed and dryed chicken in a shallow roasting pan.
• Combine 2 tablespoons oil, rosemary and lemon juice.
• Brush over chicken.
• Sprinkle 1 teaspoons salt and 1/2 teaspoon pepper over chicken.
• Roast in a preheated 375 degree oven for 15 minutes.
• Cut bell peppers lengthwise into 1/2 strips.
• Slice onion into thin wedges.
• Toss vegetables with remaining oil, salt and pepper.
• Place veggies around chicken.
• Continue roasting until veggies are tender and chicken is cooked, about 40 minutes.
• Serve chicken with peppers and pan drippings.

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.

ROASTED RED PEPPER CHICKEN BAKE

Steps:

• Preheat oven to 400 degrees.
• Season chicken with salt, pepper, garlic salt, and Italian seasoning, to taste. Set them in a greased 9x13" pan.
• Saute spinach in a Tablespoon of olive oil in a skillet over medium heat until just wilted.
• In a small bowl, mix together cream cheese, spinach, red peppers and mozzarella cheese. Evenly spread cream cheese mixture over the chicken breasts.
• Bake for 20-25 minutes until the chicken is cooked through and mixture starts to brown.

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.