Chicken with Roasted Red Pepper Sauce: Difference between revisions
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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 | {{ingredientlink|name=Parsley sprig}}s (optional) | ||
=== Description === | === Description === | ||
| Line 24: | Line 24: | ||
=== 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 {{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 === | ||
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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 | === Date === | ||
APRIL 2003 | |||
=== Source === | |||
Karen Wilcher, Cooking Light | |||
[[Category:Chicken]] | |||
[[Category:Dinner]] | |||
[[Category:Main Dish]] | |||
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Latest revision as of 21:46, 20 October 2024
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1036296
Chicken with Roasted Red Pepper Sauce Try Cooking Light! Get 2 RISK-FREE ISSUES!
Ingredients
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chickenbreast halves
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fat-free, less-sodium chicken broth
1 teaspoon red wine vinegar
1 (7-ounce) bottle roasted red bell peppers, drained
1/4 cup (1 ounce) grated Parmesan cheese
Parsley sprigs (optional)
Description
Rating
Procedure
Heat olive oilin a large nonstick skillet over medium-high heat. Sprinkle chickenwith Italian seasoning, salt, and black pepper. Add chickento pan, and cook 3 minutes on each side.
While chickencooks, place broth, red wine vinegar, and red bell peppers in a food processor; process until smooth. Add red bell peppermixture to pan; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Uncover and simmer 3 minutes or until chickenis done. Sprinkle servings evenly with Parmesan cheese. Garnish with parsley sprigs, if desired.
Yield
4 servings (serving size: 1 chicken breast half, 3 tablespoons sauce, and 1 tablespoon cheese) Nutritional Information
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
Date
APRIL 2003
Source
Karen Wilcher, Cooking Light
