Chicken with Roasted Red Pepper Sauce

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Chicken with Roasted Red Pepper Sauce Try Cooking Light! Get 2 RISK-FREE ISSUES!

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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.

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

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