Chicken with Roasted Red Pepper Sauce: Difference between revisions

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1 tablespoon {{ingredientlink|name=olive oil}}

4 (6-ounce) skinless, boneless {{ingredientlink|name=chicken}}breast halves

1 teaspoon Italian seasoning

1 teaspoon {{ingredientlink|name=Italian seasoning}}

1/4 teaspoon {{ingredientlink|name=salt}}

1/8 teaspoon {{ingredientlink|name=black pepper}}

1/4 cup fat-free, less-sodium {{ingredientlink|name=chicken broth}}

1 teaspoon red wine vinegar

1 teaspoon {{ingredientlink|name=red wine vinegar}}

1 (7-ounce) bottle roasted red bell peppers, drained

1 (7-ounce) bottle roasted {{ingredientlink|name=red bell peppers}}, drained

1/4 cup (1 ounce) grated Parmesan cheese

1/4 cup (1 ounce) grated {{ingredientlink|name=Parmesan cheese}}

Parsley sprigs (optional)

{{ingredientlink|name=Parsley sprigs}} (optional)

=== Description ===

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=== 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.

@@ Line 9: / Line 9: @@
 tablespoon {{ingredientlink|name=olive oil}}<br>
 (6-ounce) skinless, boneless {{ingredientlink|name=chicken}}breast halves<br>
-teaspoon Italian seasoning<br>
+teaspoon {{ingredientlink|name=Italian seasoning}}<br>
 /4 teaspoon {{ingredientlink|name=salt}}<br>
 /8 teaspoon {{ingredientlink|name=black pepper}}<br>
 /4 cup fat-free, less-sodium {{ingredientlink|name=chicken broth}}<br>
-teaspoon red wine vinegar<br>
+teaspoon {{ingredientlink|name=red wine vinegar}}<br>
-(7-ounce) bottle roasted red bell peppers, drained<br>
+(7-ounce) bottle roasted {{ingredientlink|name=red bell peppers}}, drained<br>
-/4 cup (1 ounce) grated Parmesan cheese<br>
+/4 cup (1 ounce) grated {{ingredientlink|name=Parmesan cheese}}<br>
-Parsley sprigs (optional)
+{{ingredientlink|name=Parsley sprigs}} (optional)
 === Description ===
@@ Line 24: / Line 24: @@
 === 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.