Erin's Recipes

Chicken with Roasted Red Pepper Sauce: Difference between revisions

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=== Ingredients ===
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1 tablespoon {{ingredientlink|name=olive oil}}<br>
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4 (6-ounce) skinless, boneless {{ingredientlink|name=chicken}}breast halves<br>
1 teaspoon Italian seasoning<br>
1/4 teaspoon {{ingredientlink|name=salt}}<br>
1/8 teaspoon {{ingredientlink|name=black pepper}}<br>
1/4 cup fat-free, less-sodium {{ingredientlink|name=chicken broth}}<br>
1 teaspoon red wine vinegar<br>
1 (7-ounce) bottle roasted red bell peppers, drained<br>
1/4 cup (1 ounce) grated Parmesan cheese<br>
Parsley sprigs (optional)


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Ingredients
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast 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)
Preparation
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 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.


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