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Chicken with Roasted Red Pepper Sauce

 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.
Nutritional 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: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now