Chicken with Roasted Red Pepper Sauce |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. 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:
1. 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.
2. 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.
3. 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.
4. 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.
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