Chicken with Roasted Red Pepper Sauce

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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 oilin a large nonstick skillet over medium-high heat. Sprinkle chickenwith Italian seasoning, salt, and black pepper. Add chickento pan, and cook 3 minutes on each side.

While chickencooks, place broth, red wine vinegar, and red bell peppers in a food processor; process until smooth. Add red bell peppermixture to pan; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Uncover and simmer 3 minutes or until chickenis done. Sprinkle servings evenly with Parmesan cheese. Garnish with parsley sprigs, 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

Date

APRIL 2003

Source

Karen Wilcher, Cooking Light