Chicken with Roasted Red Pepper Sauce - Revision history

WikiSysop at 21:46, 20 October 2024

2024-10-20T21:46:34Z

← Older revision		Revision as of 21:46, 20 October 2024
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	Karen Wilcher, Cooking Light		Karen Wilcher, Cooking Light

	~~[[Category:Complete]]~~
	[[Category:Chicken]]		[[Category:Chicken]]
	[[Category:Dinner]]		[[Category:Dinner]]

Jerome at 22:29, 19 October 2024

2024-10-19T22:29:05Z

← Older revision		Revision as of 22:29, 19 October 2024
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	[[Category:Complete]]		[[Category:Complete]]
			[[Category:Chicken]]
			[[Category:Dinner]]
			[[Category:Main Dish]]
			__NOTOC__
			__NOEDITSECTION__

Jerome at 01:43, 9 December 2007

2007-12-09T01:43:11Z

← Older revision		Revision as of 01:43, 9 December 2007
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	Karen Wilcher, Cooking Light		Karen Wilcher, Cooking Light

			[[Category:Complete]]

Jerome: /* Yield */

2007-05-28T03:12:38Z

Yield

← Older revision		Revision as of 03:12, 28 May 2007
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	CALORIES 261(26% from fat); FAT 7.5g (sat 2.2g,mono 3.6g,poly 0.9g); PROTEIN 42.7g; CHOLESTEROL 103mg; CALCIUM 116mg; SODIUM 528mg; FIBER 0.4g; IRON 1.7mg; CARBOHYDRATE 3.1g		CALORIES 261(26% from fat); FAT 7.5g (sat 2.2g,mono 3.6g,poly 0.9g); PROTEIN 42.7g; CHOLESTEROL 103mg; CALCIUM 116mg; SODIUM 528mg; FIBER 0.4g; IRON 1.7mg; CARBOHYDRATE 3.1g

	Karen Wilcher , Cooking Light~~, APRIL 2003~~		=== Date ===

			APRIL 2003

			=== Source ===

			Karen Wilcher, Cooking Light

Jerome: /* Ingredients */

2007-05-28T03:11:13Z

Ingredients

← Older revision		Revision as of 03:11, 28 May 2007
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	1 (7-ounce) bottle roasted {{ingredientlink\|name=red bell peppers}}, drained<br>		1 (7-ounce) bottle roasted {{ingredientlink\|name=red bell peppers}}, drained<br>
	1/4 cup (1 ounce) grated {{ingredientlink\|name=Parmesan cheese}}<br>		1/4 cup (1 ounce) grated {{ingredientlink\|name=Parmesan cheese}}<br>
	{{ingredientlink\|name=Parsley sprig}}s(optional)		{{ingredientlink\|name=Parsley sprig}}s (optional)

	=== Description ===		=== Description ===

Jerome: /* Ingredients */

2007-05-28T03:10:53Z

Ingredients

← Older revision		Revision as of 03:10, 28 May 2007
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	1 (7-ounce) bottle roasted {{ingredientlink\|name=red bell peppers}}, drained<br>		1 (7-ounce) bottle roasted {{ingredientlink\|name=red bell peppers}}, drained<br>
	1/4 cup (1 ounce) grated {{ingredientlink\|name=Parmesan cheese}}<br>		1/4 cup (1 ounce) grated {{ingredientlink\|name=Parmesan cheese}}<br>
	{{ingredientlink\|name=Parsley ~~sprigs~~}}(optional)		{{ingredientlink\|name=Parsley sprig}}s(optional)

	=== Description ===		=== Description ===

Jerome: /* Procedure */

2007-05-28T03:10:11Z

Procedure

← Older revision		Revision as of 03:10, 28 May 2007
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	=== Procedure ===		=== Procedure ===

	Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with Italian seasoning, salt, and black pepper. Add chicken to pan, and cook 3 minutes on each side.		Heat {{ingredientlink\|name=olive oil}}in a large nonstick skillet over medium-high heat. Sprinkle {{ingredientlink\|name=chicken}}with {{ingredientlink\|name=Italian seasoning}}, {{ingredientlink\|name=salt}}, and {{ingredientlink\|name=black pepper}}. Add {{ingredientlink\|name=chicken}}to pan, and cook 3 minutes on each side.

	While chicken cooks, place broth, vinegar, and bell peppers in a food processor; process until smooth. Add bell pepper mixture to pan; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Uncover and simmer 3 minutes or until chicken is done. Sprinkle servings evenly with cheese. Garnish with parsley, if desired.

			While {{ingredientlink\|name=chicken}}cooks, place broth, {{ingredientlink\|name=red wine vinegar}}, and {{ingredientlink\|name=red bell pepper}}s in a food processor; process until smooth. Add {{ingredientlink\|name=red bell pepper}}mixture to pan; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Uncover and simmer 3 minutes or until {{ingredientlink\|name=chicken}}is done. Sprinkle servings evenly with {{ingredientlink\|name=Parmesan cheese}}. Garnish with {{ingredientlink\|name=parsley sprig}}s, if desired.

	=== Yield ===		=== Yield ===

Jerome: /* Ingredients */

2007-05-28T03:07:24Z

Ingredients

← Older revision		Revision as of 03:07, 28 May 2007
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	1 (7-ounce) bottle roasted {{ingredientlink\|name=red bell peppers}}, drained<br>		1 (7-ounce) bottle roasted {{ingredientlink\|name=red bell peppers}}, drained<br>
	1/4 cup (1 ounce) grated {{ingredientlink\|name=Parmesan cheese}}<br>		1/4 cup (1 ounce) grated {{ingredientlink\|name=Parmesan cheese}}<br>
	{{ingredientlink\|name=Parsley sprigs}} (optional)		{{ingredientlink\|name=Parsley sprigs}}(optional)

	=== Description ===		=== Description ===

Jerome at 03:06, 28 May 2007

2007-05-28T03:06:50Z

← Older revision		Revision as of 03:06, 28 May 2007
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	1 tablespoon {{ingredientlink\|name=olive oil}}<br>		1 tablespoon {{ingredientlink\|name=olive oil}}<br>
	4 (6-ounce) skinless, boneless {{ingredientlink\|name=chicken}}breast halves<br>		4 (6-ounce) skinless, boneless {{ingredientlink\|name=chicken}}breast halves<br>
	1 teaspoon Italian seasoning<br>		1 teaspoon {{ingredientlink\|name=Italian seasoning}}<br>
	1/4 teaspoon {{ingredientlink\|name=salt}}<br>		1/4 teaspoon {{ingredientlink\|name=salt}}<br>
	1/8 teaspoon {{ingredientlink\|name=black pepper}}<br>		1/8 teaspoon {{ingredientlink\|name=black pepper}}<br>
	1/4 cup fat-free, less-sodium {{ingredientlink\|name=chicken broth}}<br>		1/4 cup fat-free, less-sodium {{ingredientlink\|name=chicken broth}}<br>
	1 teaspoon red wine vinegar<br>		1 teaspoon {{ingredientlink\|name=red wine vinegar}}<br>
	1 (7-ounce) bottle roasted red bell peppers, drained<br>		1 (7-ounce) bottle roasted {{ingredientlink\|name=red bell peppers}}, drained<br>
	1/4 cup (1 ounce) grated Parmesan cheese<br>		1/4 cup (1 ounce) grated {{ingredientlink\|name=Parmesan cheese}}<br>
	Parsley sprigs (optional)		{{ingredientlink\|name=Parsley sprigs}} (optional)

	=== Description ===		=== Description ===
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	=== Procedure ===		=== Procedure ===

	Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with Italian seasoning, salt, and black pepper. Add chicken to pan, and cook 3 minutes on each side.		Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with Italian seasoning, salt, and black pepper. Add chicken to pan, and cook 3 minutes on each side.

	While chicken cooks, place broth, vinegar, and bell peppers in a food processor; process until smooth. Add bell pepper mixture to pan; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Uncover and simmer 3 minutes or until chicken is done. Sprinkle servings evenly with cheese. Garnish with parsley, if desired.		While chicken cooks, place broth, vinegar, and bell peppers in a food processor; process until smooth. Add bell pepper mixture to pan; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Uncover and simmer 3 minutes or until chicken is done. Sprinkle servings evenly with cheese. Garnish with parsley, if desired.

Jerome at 03:04, 28 May 2007

2007-05-28T03:04:50Z

← Older revision		Revision as of 03:04, 28 May 2007
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	=== Description ===		=== Description ===

			=== Rating ===

	=== Procedure ===		=== Procedure ===
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	While chicken cooks, place broth, vinegar, and bell peppers in a food processor; process until smooth. Add bell pepper mixture to pan; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Uncover and simmer 3 minutes or until chicken is done. Sprinkle servings evenly with cheese. Garnish with parsley, if desired.		While chicken cooks, place broth, vinegar, and bell peppers in a food processor; process until smooth. Add bell pepper mixture to pan; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Uncover and simmer 3 minutes or until chicken is done. Sprinkle servings evenly with cheese. Garnish with parsley, if desired.


	=== Yield ===		=== Yield ===