Chicken And Roasted Red Pepper Skewers Recipes

TAPAS - CHICKEN & ROASTED RED PEPPER SKEWERS

Tapas - Chicken & Roasted Red Pepper Skewers image

Another good tapas that can be prepared in advance of the party! You can also make this with a firm fleshed fish, such as halibut or tuna. Don't forget the Sangria!

Provided by CountryLady

Categories Tuna

Time 40m

Yield 12 skewers

Number Of Ingredients 5

Ingredients

1 lb boneless skinless chicken breast, cut into 1/2 inch pieces
1 cup mayonnaise
1 medium red pepper, finely chopped
1 clove garlic
1 teaspoon red pepper flakes

Steps:

Soak 12 8" wooden skewers in water for 30 minutes.
Thread chicken pieces onto skewers evenly & place in shallow baking dish.
Combine remaining ingredients until well blended, pour over skewers & marinate in refrigerator for a minimum of 30 minutes but preferably a couple of hours.
Remove skewers from marinade (discard leftovers) & place skewers on the rack of a broiler pan.
Broil 4 - 6 inches from the heat for 10 minutes, or until chicken is cooked, turning occasionally.

Nutrition Facts : Calories 123.4, Fat 7.6, SaturatedFat 1.2, Cholesterol 29.3, Sodium 183.6, Carbohydrate 5.5, Fiber 0.2, Sugar 1.7, Protein 8.3

ROAST CHICKEN BREASTS WITH PEPPERS

Roast Chicken Breasts with Peppers image

This is a winner in our household. I'm in love with it, too, because this dish goes from start to finish in nearly no time. -Melissa Galinat, Lakeland, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

3/4 teaspoon fennel seed, crushed
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons plus 1 tablespoon olive oil, divided
1 large sweet red pepper, thinly sliced
1 medium sweet yellow pepper, thinly sliced
4 shallots, thinly sliced
1 cup chicken broth
1-1/2 teaspoons minced fresh rosemary
1 tablespoon balsamic vinegar

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.

Nutrition Facts :

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