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Chicken with Red Pepper Sauce Recipe

Chicken with Red Pepper Sauce Recipe photo by Taste of Home

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This lightly breaded, moist and tender chicken is cooked to perfection, topped with a Italian-seasoned, red pepper puree and sprinkled with a touch of feta cheese. Excellent!

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Chicken with Red Pepper Sauce Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

1 egg
1/2 cup dry bread crumbs
1/4 teaspoon salt
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil
2 jars (7 ounces each) roasted sweet red peppers, drained
1 teaspoon Italian seasoning
3/4 cup crumbled feta cheese

Directions

In a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and salt. Dip chicken in egg, then coat with crumbs.
In a large skillet, cook chicken in oil over medium heat for 6-8 minutes on each side or until a meat thermometer reads 170°.
Meanwhile, in a blender, combine the red peppers and Italian seasoning; cover and process until pureed.
Transfer to a microwave-safe bowl. Cover and microwave on high for 1-2 minutes or until heated through, stirring once. Spoon over chicken; sprinkle with feta cheese. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 each) equals 249 calories, 13 g fat (4 g saturated fat), 88 mg cholesterol, 825 mg sodium, 15 g carbohydrate, 1 g fiber, 16 g protein.

Originally published as Chicken with Red Pepper Sauce in Simple & Delicious January/February 2007, p8

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Reviews for Chicken with Red Pepper Sauce

Chicken with Red Pepper Sauce

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Reviewed on Apr. 26, 2010 by kkparsons

This was incredibly easy and very tastey. I added a clove of garlic to the sauce, and instead of microwaving it, I added the sauce to the pan after removing the chicken. Even my two year old loved it!

Reviewed on Apr. 06, 2010 by aroseharmon

Yummy for sure!

Reviewed on Apr. 06, 2010 by aroseharmon

Yummy

Reviewed on Feb. 02, 2010 by ROCKYTOP08

This recipe is a keeper. It is easy and fast. If chicken breasts seem pretty thick, I butterfly them so they cook faster without getting dry.