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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."

4 ServingsPrep: 50 min. + cooling Cook: 20 min.

Ingredients

3 medium sweet red peppers, cut in half lengthwise and seeded
1 large whole garlic bulb
1 teaspoon plus 1 tablespoon olive oil, divided
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 cup sliced leek (white portion only)
1/2 cup reduced-sodium chicken broth
Hot cooked pasta, optional
1/4 cup shredded Parmesan cheese

Directions

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.

2 of 2

Chicken with Roasted Red Pepper Sauce (continued)

Directions (continued)

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. Yield: 4 servings.

Nutrition Facts: 1 chicken breast half with 1/3 cup sauce and 1 tablespoon Parmesan cheese (calculated without pasta) equals 239 calories, 8 g fat (2 g saturated fat), 69 mg cholesterol, 537 mg sodium, 12 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.