Chicken with Roasted Red Pepper Sauce: Difference between revisions
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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. | ||
Revision as of 03:06, 28 May 2007
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1036296
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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 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
