Chicken Breasts With Roasted Red Peppers Recipes

ONE PAN MEDITERRANEAN CHICKEN WITH ROASTED RED PEPPER SAUCE

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.

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

CHICKEN MILANO WITH ROASTED RED PEPPERS

Steps:

• Melt butter in a large saucepan over low heat; cook and stir garlic until fragrant, about 30 seconds. Pour 3/4 cup chicken broth over garlic mixture; stir in red peppers. Bring to a boil, reduce heat, and simmer until broth is slightly reduced, about 10 minutes.
• Pour cream into broth mixture; bring to a boil. Simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 5 to 10 minutes.
• Season both sides of chicken breasts with salt and pepper.
• Heat oil in a large skillet over medium heat; cook chicken in the hot oil, occasionally pressing with the back of a slotted spatula, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a work surface and cover with a piece of aluminum foil; discard fat from skillet.
• Pour remaining 1/4 cup chicken broth into the same large skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour broth mixture into cream sauce; stir in basil.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 8 to 10 minutes. Drain and transfer pasta to a bowl and toss with 3 to 4 tablespoons cream sauce.
• Cut each chicken breast into 2 to 3 diagonal slices. Transfer pasta to serving plates; top with chicken and cream sauce.

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.

ROASTED RED PEPPER CHICKEN

Steps:

• With a very sharp knife, cut pockets into the thickest part of the breast of chicken. Stuff as many pieces of roasted red peppers as you can into pockets of chicken one at a time. Pour bread crumbs into a large plastic bag. Place chicken breasts in the bag with the bread crumbs and shake until well coated.
• In a large skillet, heat oil to a medium-high heat and place chicken in the pan. Cook for 5 minutes on one side then turn, cook for 10 minutes on the other side.
• While cooking the chicken, in an electric blender blend sour cream and a few pieces of red peppers. Flip the chicken one more time and cook 5 more minutes, or until chicken is done.
• Cut the chicken in half and arrange the pieces on a plate. Drizzle with sour cream mixture and sprinkle with feta cheese.

CHICKEN WITH ROASTED RED PEPPERS

Steps:

• Place the chicken breasts into a 1-gallon plastic zipper bag; pour in the Italian dressing. Squeeze air out of the bag, and seal. Refrigerate 4 to 6 hours to marinate.
• Pour the dressing into a large skillet over medium heat, and bring to a boil. Lay the chicken pieces into the dressing, and cook until the dressing reduces and the chicken is lightly browned, about 10 minutes per side.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil; place the chicken breasts onto the foil-lined sheet. Place a generous layer of roasted red peppers on each chicken breast; top with a slice of cheese. Broil the chicken until the cheese is browned and bubbling, 1 to 2 minutes.

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.

CREAMY GARLIC PARMESAN AND ROASTED RED PEPPER CHICKEN

Steps:

• Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
• Place a large nonstick skillet over medium-high heat. Add 1 tablespoon of butter to melt.
• Once melted, add the chicken and sear on both sides until they are golden brown for approximately 3-4 minutes. Time will be dependent on the thickness of the chicken. Remove to a plate.
• In the same skillet, add the last tablespoon of butter. Once melted, combine the minced garlic, roasted red peppers, and 1/2 teaspoon of Italian seasoning. Sauté for 2 minutes.
• Stir in the chicken broth and mix well. Reduce the heat to a simmer.
• Add in the half and half, chopped spinach, and parmesan cheese. Season with salt and pepper, to taste. Stir and cook for 3-4 minutes.
• Return the chicken breast to the skillet to warm for 4-5 minutes.
• Optional: Garnish with shaved parmesan cheese, parsley, and roasted red pepper flakes.

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.

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.

GRILLED CHICKEN BREAST WITH ROASTED RED PEPPERS

Steps:

• Heat greased grill to medium heat.
• Grill chicken and peppers 6 to 8 min. on each side or until chicken is done (165°F) and peppers are tender and slightly blackened, brushing chicken with 1 Tbsp. dressing for the last 2 min.
• Remove chicken and peppers from grill; set chicken aside. Cut peppers into strips; place in medium bowl. Add remaining dressing; mix lightly.
• Serve chicken topped with peppers.

SHEET PAN ROASTED CHICKEN BREAST WITH PEPPERS AND ONION

Steps:

• Preheat the oven to 425F, line the sheet pan with foil for easier cleanup if desired, and add the chicken, peppers, and onions.
• Prepare the seasoning blend by missing all the spices except the oil.
• Divide the seasoning blend in half and the oil in half.
• Season the chicken by adding half of the seasoning and half of the oil. Season the vegetables with the remaining seasoning and oil.
• Mix both seasoned chicken and seasoned vegetables together and spread over the sheet pan.
• Bake for about 20 to 25 minutes. Midway through cooking, stir the ingredients and rotate the pan to ensure even cooking.
• Remove the oven and serve immediately with bread, tortillas, wrap, tacos, or even rice or pasta.

CHICKEN WITH RED BELL PEPPERS

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat. Add peppers and garlic and sauté until pepper are tender, about 10 minutes. Using slotted spoon, transfer peppers to bowl.
• Season chicken with salt and pepper. Sprinkle flour over chicken to coat evenly. Add chicken to skillet and sauté until light brown, about 3 minutes per side. Transfer chicken to plate. Return peppers to skillet; add broth and wine. Increase heat to high. Boil until liquid thickens to sauce consistency, scraping up browned bits, about 5 minutes. Return chicken and any juices to skillet. Cook until chicken is cooked through, about 3 minutes. Season with salt and pepper. Transfer chicken and peppers to platter. Sprinkle with parsley.

CHICKEN WITH ROASTED PEPPER-GARLIC SAUCE

Steps:

• Preheat oven to 350°F. Toss garlic cloves with 1 tablespoon oil in small glass baking dish. Roast uncovered until garlic is tender and golden, about 30 minutes. Cool. Peel garlic. Set aside.
• Char both peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel and seed peppers. Cut into matchstick-size strips.
• Melt butter in heavy medium saucepan over medium-high heat. Add shallots and chopped garlic and sauté until fragrant, about 1 minute. Add wine and lemon juice and simmer until reduced to 1/2 cup, about 7 minutes. Add cream and simmer until reduced to sauce consistency, about 5 minutes. Mix in roasted garlic and bell peppers. Season to taste with salt and pepper.
• Meanwhile, preheat broiler. Brush chicken with remaining 2 teaspoons oil. Sprinkle with salt and pepper. Broil until cooked through, about 5 minutes per side. Place 1 chicken breast on each plate. Spoon sauce over. Sprinkle feta over and serve.