Peppery Chicken Breasts Recipes

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Steps:

• Rub chicken with oil; sprinkle with pepper and salt. Place in a greased 11x7-in. baking dish. Bake, uncovered, at 425° for 15-20 minutes or until a thermometer reads 170°., Meanwhile, in a small bowl, combine cornstarch and sour cream until smooth; set aside. , In a small saucepan, combine the broth, grape juice and onions. Bring to a boil; cook for 4-5 minutes or until liquid is reduced to 1 cup. Gradually whisk in the sour cream mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mustard until blended. Serve over chicken. Sprinkle with chives.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiler pan with 1/2 tablespoon olive oil.
• Rinse chicken breasts and pat dry. Brush with remaining olive oil until coated. Sprinkle each piece evenly on both sides with paprika, lemon-pepper, and salt. Place on the prepared broiler pan, sprinkle garlic over top, and sprinkle onions around the base of the chicken, with several smaller pieces on top.
• Cook under the preheated broiler for 5 minutes. Flip and continue to cook, checking often, until no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Place potatoes and onion in a 6-qt. slow cooker. In a small bowl, mix seasonings. Tuck wings under chicken; tie drumsticks together. Rub seasoning mixture over outside and inside of chicken. Place chicken over vegetables., Cook, covered, on low 5-6 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving., Transfer vegetables to a platter; keep warm. If desired, skim fat and thicken cooking juices for gravy. Serve with chicken.

Steps:

• Season the chicken pieces with salt, pepper and the dry oregano. In a large straight-sided saute pan or chicken fryer heat the olive oil over medium heat. Add the chicken to the hot oil and brown all sides well. While the chicken is cooking drain the peppers, cut them into quarters, and discard the stem and seeds. In a separate saucepan heat the broth and keep warm. Drain, carefully, all but 2 tablespoons of fat from the chicken and add the onions. Cook the onions to golden brown. Add the peppers to the onions and cook for 2 to 3 minutes. Add the wine and cook for 2 minutes over medium heat. Add the broth and tomato and bring to a boil. Lower the heat to a simmer and cover the pan. Braise the chicken, onions and peppers for 25 to 30 minutes or until the chicken is fully cooked. Just before serving, bring 4 quarts of water to a boil, add 1 tablespoon of salt, and cook the noodles until tender. Drain the noodles, toss with butter and place on a large platter. Serve the chicken over the noodles and sprinkle freshly chopped parsley over the top.;

Steps:

• Heat the oil over medium high heat in a skillet. Add the peppers, onions, garlic, salt and pepper. Cook, stirring, about 3 minutes or until crisp tender. Then add the tomatoes and saffron. Cover and simmer 10 minutes.
• Meanwhile, melt the butter in a skillet large enough to hold the chicken breasts in one layer. Season the chicken with salt and pepper. Cook over medium heat until lightly browned, about 4 minutes. Turn the pieces, reduce the heat and cook about 5 minutes or until done. Do not overcook. Transfer the chicken to a warm platter and keep it warm.
• Add the shallots to the skillet and cook until wilted. Do not brown. Pour in the wine and scrape the bottom with a wooden spatula to dissolve any brown particles that may cling to the bottom of the skillet. Reduce the wine almost completely and add the chicken broth. Let this cook until it is almost totally reduced. Add the chicken breasts and any liquid that may have accumulated. Add the pepper and tomato mixture, bring to a simmer and add the parsley. Serve with rice.

Steps:

• In a large dry skillet, toast the fennel, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder and oregano over medium heat for 1-2 minutes or until aromatic, stirring frequently. Cool slightly. Sprinkle over chicken., In the same skillet, heat 2 teaspoons oil over medium-high heat. Brown chicken, about 2 minutes on each side. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until a thermometer reads 170°., Meanwhile, heat remaining oil in the same skillet. Add peppers and shallots; cook and stir over medium heat until crisp-tender., Add broth and rosemary, stirring to loosen browned bits from pan. Bring to a boil; cook for 4-6 minutes or until broth is almost evaporated. Stir in vinegar and remaining salt and pepper. Serve with chicken.

Steps:

• Preheat oven to 350 degrees F.
• Use poultry shears to cut each breast in half (poultry shears will easily cut through the bones).
• Heat a large nonstick skillet over medium high heat, spray with nonstick cooking spray, and brown chicken pieces briefly (not to cook all the way through).
• Place browned chicken pieces into a 9x13" casserole sprayed with nonstick spray.
• Combine water, ketchup, vinegar, brown sugar, pepper, and celery seed with a whisk until blended.
• Pour sauce over chicken, add bay leaf to the pan, and bake uncovered at 350 F for 30 minutes.
• Baste chicken with some of the pan drippings and continue cooking until the chicken is fully cooked, approximately another 30 minutes (time will vary based on the weight of your chicken pieces) Once chicken is fully cooked, remove to a platter and if desired, pour any remaining pan drippings/liquid into a gravy dish to use as a dipping sauce.
• Or pour any remaining sauce into a saucepan and heat until reduced (you can thicken this by adding a little flour that has been whisked with a small amount of water first and whisking this mixture into the heateed drippings and cooking until thickened).
• *If you prefer, you may substitute bone-in chicken thighs or drumsticks in place of the breasts. Just be sure to end up with 8 small pieces of chicken with bones.

Steps:

• Heat oven to 375°F. Line cookie sheet with foil. Place chicken breasts flat on cutting surface. With knife parallel to cutting surface, cut lengthwise slit in each chicken breast, forming a pocket, keeping other 3 sides intact. Stuff each chicken breast with pepperoni and mozzarella cheese, pressing edges of each chicken breast to seal.
• Place chicken breasts on cookie sheet. Spray tops of chicken with cooking spray. Sprinkle bread crumbs evenly over chicken breasts. Spray with cooking spray.
• Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve chicken with salad greens tossed with dressing.