CHICKEN WITH RED PEPPER SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
- For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
- Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
- Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
- When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
- Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.
CRISPY PARMESAN ROAST CHICKEN
Here's a recipe for roasted chicken with a twist-a crispy crust made by patting the bird with a generous amount of grated Parmesan. We spatchcocked the chicken by removing the backbone and flattening it, for more even and faster cooking. Then it's roasted atop aromatics for a quick one-dish weeknight meal. Be sure to scoop out the garlic for spreading on the chicken-or crusty bread served alongside.
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the minced thyme, minced rosemary, 1 tablespoon salt and 1/4 teaspoon pepper in a small bowl. Scatter the herb sprigs, lemon and onion wedges, garlic and carrots in a 9-by-13-inch baking dish.
- Pat the chicken dry with paper towels. Using poultry shears, cut along both sides of the backbone to remove it. Open the chicken breast-side up and press firmly in the center of the breast to flatten. Sprinkle the salt mixture over both sides of the chicken. Place the chicken on top of the aromatics in the baking dish, tucking the wing tips under, and let sit at room temperature for 1 hour.
- When ready to roast, position a rack in the upper third of the oven and preheat to 425 degrees F.
- Drizzle the chicken with the olive oil and sprinkle all over with the Parmesan. Roast until an instant-read thermometer inserted into a thigh reaches 165 degrees F, about 45 minutes. Remove from the oven and let the chicken rest for 15 minutes before carving. Serve on a platter with the roasted carrots, lemon, onion and garlic.
CHICKEN BREASTS WITH ROASTED RED PEPPERS
Make and share this Chicken Breasts With Roasted Red Peppers recipe from Food.com.
Provided by SusieQusie
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place each breast between 2 sheets of parchment paper or plastic wrap and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat with flour, shaking off excess.
- Warm 2 tablespoons of oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides and cooked through, about 4 minutes per side. Transfer to a platter and cover loosely.
- Heat remaining 1 tablespoon oil in skillet. Saute garlic until fragrant, about 30 seconds. Add peppers and saute 1 minute more.
- Add broth, vinegar and sugar; bring to a boil, scaping up browned bits from the bottom of the skillet. Reduce heat and simmer until slightly thickened, about 4 minutes.
- Remove from heat; stir in butter and parsley until butter melts.
- Pour sauce over chicken and serve immediately.
ROASTED RED PEPPER PARMESAN CHICKEN BREAST
Steps:
- Preheat oven to 450 degrees F. Spray frozen boneless skinless chicken breast with olive oil cooking spray and roast in pan on wire rack 45 minutes at 450 degrees F.
- Transfer chicken breast to oven proof dish and spoon 3 Tablespoons Kraft Special Collection Roasted Red Pepper Italian with Parmesan dressing on top of breast.
- Roast at 350 degrees F an additional 5 minutes or until dressing is hot and bubbly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN WITH ROASTED RED PEPPER SAUCE
"I created this recipe as a way to introduce different vegetables to my family," advises Kelly Cobb, Mason, Ohio. "My 3-year-old son said it was the best chicken he'd ever tasted."
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 15 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; transfer to a food processor., Remove papery outer skin from garlic (do not peel or separate cloves); cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into the food processor with peppers; cover and process until almost smooth. Set aside., Sprinkle both sides of chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, cook chicken in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm., In the same skillet, cook leek for 2 minutes or until leek is lightly browned. Add broth, stirring to loosen any browned bits from pan. Add red pepper mixture, chicken and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes until the chicken juices run clear. Uncover; pepper sauce over pasta if desired. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 537mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
More about "roasted red pepper parmesan chicken breast recipes"
CREAMY ROASTED RED PEPPER CHICKEN RECIPE | KIERSTEN …
From kierstenhickman.com
5/5 (3)Category DinnerServings 4Total Time 25 mins
- Cook the chicken tenderloins in the skillet on each side for 3-4 minutes, or until the chicken is no longer pink on the inside.
MEDITERRANEAN CHICKEN WITH ROASTED RED PEPPER SAUCE
From lecremedelacrumb.com
4.9/5 (117)Total Time 25 minsCategory Main CourseCalories 613 per serving
- Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender Pulse til smooth.
- Grease a large skillet. Season chicken with remaining 1 teaspoon Italian seasoning. Cook chicken in your greased skillet over medium heat for 6-8 minutes on each side until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.
- Transfer red pepper mixture to the pan and stir over medium heat 2-3 minutes until hot throughout. Add heavy cream and stir until mixture is thick and creamy.
- Add chicken and toss in the sauce to coat. Garnish with crumbled feta cheese and fresh basil and serve.
ROASTED RED PEPPER CHICKEN - NOURISH AND FETE
From nourish-and-fete.com
5/5 (1)Total Time 30 minsCategory MainCalories 279 per serving
ROASTED RED PEPPER AND PARMESAN CHICKEN - BIGOVEN
From bigoven.com
SKILLET CHICKEN IN ROASTED PEPPER BUTTER PARMESAN SAUCE
From eatwell101.com
ROASTED RED PEPPER SKILLET CHICKEN - A SPICY PERSPECTIVE
From aspicyperspective.com
ROASTED RED PEPPER, MOZZARELLA, AND BASIL–STUFFED CHICKEN
From almanac.com
CREAMY STUFFED CHICKEN (SPINACH & ROASTED RED …
From domesticsuperhero.com
ROASTED RED PEPPER PARMESAN CHICKEN RECIPE - HOME CHEF
From homechef.com
Total Time 40 minsCalories 470 per serving
ROASTED RED PEPPER CHICKEN RECIPE - EATING ON A DIME
From eatingonadime.com
GARLIC PARMESAN PASTA WITH CHICKEN & ROASTED BELL PEPPERS
From ambitiouskitchen.com
ROASTED PEPPERS AND ASIAGO STUFFED CHICKEN BREASTS
From jocooks.com
PARMESAN ENCRUSTED CHICKEN BREAST CUTLETS WITH ROASTED PEPPER …
From italianfoodforever.com
BEST CHICKEN ALFREDO RECIPE - HOW TO MAKE CHICKEN ALFREDO - DELISH
From delish.com
36 HEALTHY GRILLING RECIPES FOR SUMMER - YAHOO NEWS
From news.yahoo.com
PESTO CHICKEN PASTA - THIS IS NOT DIET FOOD
From thisisnotdietfood.com
10 BEST ROASTED RED PEPPER CHICKEN BREASTS RECIPES - YUMMLY
From yummly.com
ITALIAN CHICKEN SANDWICH WITH VEGETABLE SOUP | RECIPES | WW USA
From weightwatchers.com
BAKED CHICKEN CASSEROLE WITH BASIL AND ROASTED PEPPERS
From inspiredtaste.net
HEALTHY CHOICE POWER BOWLS ROASTED RED PEPPER ROMESCO …
From heb.com
SKILLET CHICKEN IN ROASTED RED PEPPER SAUCE - CLOSET COOKING
From closetcooking.com
You'll also love