Chicken with Roasted Red Pepper Sauce: Difference between revisions
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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 === | ||
Revision as of 03:04, 28 May 2007
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 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.
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
Karen Wilcher , Cooking Light, APRIL 2003
