ONE PAN MEDITERRANEAN CHICKEN WITH ROASTED RED PEPPER SAUCE
One pan mediterranean chicken with roasted red pepper sauce is ready in less than 30 minutes and full of amazing flavors!
Provided by Tiffany
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender Pulse til smooth.
- Grease a large skillet. Season chicken with remaining 1 teaspoon Italian seasoning. Cook chicken in your greased skillet over medium heat for 6-8 minutes on each side until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.
- Transfer red pepper mixture to the pan and stir over medium heat 2-3 minutes until hot throughout. Add heavy cream and stir until mixture is thick and creamy.
- Add chicken and toss in the sauce to coat. Garnish with crumbled feta cheese and fresh basil and serve.
Nutrition Facts : Calories 613 kcal, Carbohydrate 5 g, Protein 51 g, Fat 43 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 230 mg, Sodium 962 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN WITH RED PEPPER SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
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
"I created this recipe as a way to introduce different vegetables to my family," advises Kelly Cobb, Mason, Ohio. "My 3-year-old son said it was the best chicken he'd ever tasted."
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 537mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
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