CHICKEN AND ROASTED RED PEPPERS RECIPES RECIPES

Steps:

• Melt butter in a large saucepan over low heat; cook and stir garlic until fragrant, about 30 seconds. Pour 3/4 cup chicken broth over garlic mixture; stir in red peppers. Bring to a boil, reduce heat, and simmer until broth is slightly reduced, about 10 minutes.
• Pour cream into broth mixture; bring to a boil. Simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 5 to 10 minutes.
• Season both sides of chicken breasts with salt and pepper.
• Heat oil in a large skillet over medium heat; cook chicken in the hot oil, occasionally pressing with the back of a slotted spatula, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a work surface and cover with a piece of aluminum foil; discard fat from skillet.
• Pour remaining 1/4 cup chicken broth into the same large skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour broth mixture into cream sauce; stir in basil.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 8 to 10 minutes. Drain and transfer pasta to a bowl and toss with 3 to 4 tablespoons cream sauce.
• Cut each chicken breast into 2 to 3 diagonal slices. Transfer pasta to serving plates; top with chicken and cream sauce.

Steps:

• With a very sharp knife, cut pockets into the thickest part of the breast of chicken. Stuff as many pieces of roasted red peppers as you can into pockets of chicken one at a time. Pour bread crumbs into a large plastic bag. Place chicken breasts in the bag with the bread crumbs and shake until well coated.
• In a large skillet, heat oil to a medium-high heat and place chicken in the pan. Cook for 5 minutes on one side then turn, cook for 10 minutes on the other side.
• While cooking the chicken, in an electric blender blend sour cream and a few pieces of red peppers. Flip the chicken one more time and cook 5 more minutes, or until chicken is done.
• Cut the chicken in half and arrange the pieces on a plate. Drizzle with sour cream mixture and sprinkle with feta cheese.