CHICKEN AND RED PEPPER RECIPES RECIPES

Name: Chicken with Red Pepper Sauce
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 6 chicken breast fillets, flattened to 1/4-inch-thick; 3 tablespoons olive oilu00A0; 1 tablespoon kosher saltu00A0; 2 teaspoons freshly ground black pepperu00A0; 1 tablespoon Italian seasoningu00A0; 2 tablespoons salted butter; 1 tablespoon olive oil; 1/2 large onion, finely dicedu00A0; 3 cloves garlic, mincedu00A0; 1 jar (15.5 ounces) roasted red peppers, drained and roughly choppedu00A0; 1 to 2 cups vegetable or chicken brothu00A0; 1/2 teaspoon kosher salt, more to tasteu00A0; Freshly ground black pepperu00A0; 1/2 cup heavy cream (or more to taste)u00A0; One 4-ounce chunk Parmesan, to shaveu00A0; 2 tablespoons finely minced parsleyu00A0

CHICKEN WITH RED PEPPER SAUCE RECIPE | REE DRUMMOND | FOOD ...

Chicken with Red Pepper Sauce Recipe | Ree Drummond | Food ... image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

6 chicken breast fillets, flattened to 1/4-inch-thick
3 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon Italian seasoning
2 tablespoons salted butter
1 tablespoon olive oil
1/2 large onion, finely diced
3 cloves garlic, minced
1 jar (15.5 ounces) roasted red peppers, drained and roughly chopped
1 to 2 cups vegetable or chicken broth
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper
1/2 cup heavy cream (or more to taste)
One 4-ounce chunk Parmesan, to shave
2 tablespoons finely minced parsley

Steps:

For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.

CHICKEN WITH RED PEPPER SAUCE RECIPE | REE DRUMMOND | FOOD ...

Chicken with Red Pepper Sauce Recipe | Ree Drummond | Food ... image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

6 chicken breast fillets, flattened to 1/4-inch-thick
3 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon Italian seasoning
2 tablespoons salted butter
1 tablespoon olive oil
1/2 large onion, finely diced
3 cloves garlic, minced
1 jar (15.5 ounces) roasted red peppers, drained and roughly chopped
1 to 2 cups vegetable or chicken broth
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper
1/2 cup heavy cream (or more to taste)
One 4-ounce chunk Parmesan, to shave
2 tablespoons finely minced parsley

Steps:

For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.

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I had the darnedest time figuring out what to call this recipe.
From thepioneerwoman.com
Reviews 5
Total Time 30 minutes
Category main dish, poultry

Heat a large cast iron over medium-high heat. Add in 2 tablespoons of butter and 2 tablespoons of olive oil. Add in the garlic, onion, and roasted peppers. Cook, stirring for 2-3 minutes, then add in the spinach and 3 of the diced tomatoes. Season with salt and pepper. Cook until the spinach has wilted slightly. Stir in the cream and allow it to thicken/reduce slightly, about 3 minutes. Reduce the heat to medium and stir in the Parmesan and cream cheese. Taste and adjust seasoning (be sure to adequately season.) Remove the pan from the heat and set aside. With a slotted spoon, remove about 1 cup of the mixture to a bowl and allow it to cool slightly. With a sharp knife, make a pocket in each chicken breast. Sprinkle the inside with a little salt and pepper. Stuff each pocket with 1/4 of the cooled mix. Seal the chicken breasts with 3 toothpicks to keep the mixture from falling out while cooking. Season the outside of the chicken with salt and pepper. Preheat the oven to 400 degrees.Heat another cast iron (or ovenproof) skillet over medium-high heat. Add in the remaining butter and olive oil and place the breasts smooth side down in the skillet. cook for 4 minutes, then turn. Place the skillet in the oven for 8 to 10 minutes, or until the chicken is cooked through and the filling is hot. Reheat the creamy spinach/red pepper mixture. Using a slotted spoon, transfer some of the creamed spinach to a plate. Remove the toothpicks from the chicken and place it on top of the spinach. Spoon some of the chicken pan sauces over the chicken. Top with diced tomatoes, basil, and Parmesan shavings. Repeat with the rest.

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CHICKEN WITH RED PEPPER SAUCE RECIPE | REE DRUMMOND | FOOD ...

From foodnetwork.com
Reviews 4.3
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Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.

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I had the darnedest time figuring out what to call this recipe.
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