Chicken with Red Pepper Sauce

Name: Chicken with Red Pepper Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 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

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!

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 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.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

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

Originally published as Chicken Cordon Bleau in Simple & Delicious January/February 2007

Reviews

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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!
aroseharmon

Apr 6, 2010

Yummy for sure!
aroseharmon

Apr 6, 2010

Yummy
ROCKYTOP08

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.