Chicken with Red Pepper Sauce Recipe
Chicken with Red Pepper Sauce Recipe photo by Taste of Home

Chicken with Red Pepper Sauce Recipe

Publisher Photo
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!
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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°.
  3. Meanwhile, in a blender, combine the red peppers and Italian seasoning; cover and process until pureed.
  4. 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.
Originally published as Chicken with Red Pepper Sauce in Simple & Delicious January/February 2007, p8

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.

Reviews for Chicken with Red Pepper Sauce

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 26, 2010

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!

MY REVIEW
Reviewed Apr. 6, 2010

Yummy for sure!

MY REVIEW
Reviewed Apr. 6, 2010

Yummy

MY REVIEW
Reviewed Feb. 2, 2010

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.

MY REVIEW
Reviewed Dec. 23, 2009

I love chicken but I do not like red peppers. This recipe is good but the peppers need to be something else.

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