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Chicken with Red Pepper Sauce

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


  • 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


  • 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 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.
Nutrition Facts
1 each: 249 calories, 13g fat (4g saturated fat), 88mg cholesterol, 825mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 16g protein.

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Average Rating:
  • kkparsons
    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!

  • Anduinriver
    Apr 12, 2010

    No comment left

  • aroseharmon
    Apr 6, 2010

    Yummy for sure!

  • aroseharmon
    Apr 6, 2010


    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.

  • tkarinas
    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.

  • slschramm
    Feb 22, 2007

    No comment left

  • msmith123
    Dec 30, 2006

    No comment left