Chicken Wboursin Cheese In Roasted Red Pepper Sau Recipes

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ROASTED RED PEPPER CHICKEN



Roasted Red Pepper Chicken image

This recipe is rich, but very delicious, and the red makes it festive. It is best served with asparagus and lots of love. Please enjoy!

Provided by Avery Hayden

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breasts
1 (12 ounce) jar roasted red bell peppers
2 cups bread crumbs
3 tablespoons vegetable oil
1 cup sour cream
½ cup feta cheese

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.

Nutrition Facts : Calories 670.5 calories, Carbohydrate 51.6 g, Cholesterol 121.8 mg, Fat 33.4 g, Fiber 2.4 g, Protein 40.7 g, SaturatedFat 14.6 g, Sodium 1019.1 mg, Sugar 7.7 g

CHICKEN MILANO WITH ROASTED RED PEPPERS



Chicken Milano with Roasted Red Peppers image

A delicious pasta and chicken dish with garlic, roasted red peppers, and cream.

Provided by Chris

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 3

Number Of Ingredients 10

1 tablespoon butter
2 cloves garlic, minced
1 cup chicken broth, divided
½ cup chopped roasted red peppers
1 cup heavy whipping cream
3 skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces fettuccine

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.

Nutrition Facts : Calories 798.4 calories, Carbohydrate 58.5 g, Cholesterol 187.7 mg, Fat 47.1 g, Fiber 2.9 g, Protein 36.8 g, SaturatedFat 23.3 g, Sodium 759.6 mg, Sugar 2.9 g

CHICKEN WITH ROASTED RED PEPPER SAUCE



Chicken with Roasted Red Pepper Sauce image

"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

3 medium sweet red peppers, cut in half lengthwise and seeded
1 large whole garlic bulb
1 teaspoon plus 1 tablespoon olive oil, divided
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 cup sliced leek (white portion only)
1/2 cup reduced-sodium chicken broth
Hot cooked pasta, optional
1/4 cup shredded Parmesan cheese

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

CHICKEN WITH RED PEPPER SAUCE



Chicken with Red Pepper Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

6 chicken breast fillets, flattened to 1/4-inch-thick
3 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon Italian seasoning
2 tablespoons salted butter
1 tablespoon olive oil
1/2 large onion, finely diced
3 cloves garlic, minced
1 jar (15.5 ounces) roasted red peppers, drained and roughly chopped
1 to 2 cups vegetable or chicken broth
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper
1/2 cup heavy cream (or more to taste)
One 4-ounce chunk Parmesan, to shave
2 tablespoons finely minced parsley

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.

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