CHICKEN BREAST RECIPES WITH PEPPERS RECIPES

ROAST CHICKEN BREASTS WITH PEPPERS RECIPE: HOW TO MAKE IT

Roast Chicken Breasts with Peppers Recipe: How to Make It image

This is a winner in our household. I’m in love with it, too, because this dish goes from start to finish in nearly no time. —Melissa Galinat, Lakeland, Florida

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 13

Ingredients

3/4 teaspoon fennel seed, crushed
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons plus 1 tablespoon olive oil, divided
1 large sweet red pepper, thinly sliced
1 medium sweet yellow pepper, thinly sliced
4 shallots, thinly sliced
1 cup chicken broth
1-1/2 teaspoons minced fresh rosemary
1 tablespoon balsamic vinegar

Steps:

In a large dry skillet, toast the fennel, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder and oregano over medium heat for 1-2 minutes or until aromatic, stirring frequently. Cool slightly. Sprinkle over chicken., In the same skillet, heat 2 teaspoons oil over medium-high heat. Brown chicken, about 2 minutes on each side. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until a thermometer reads 170°., Meanwhile, heat remaining oil in the same skillet. Add peppers and shallots; cook and stir over medium heat until crisp-tender., Add broth and rosemary, stirring to loosen browned bits from pan. Bring to a boil; cook for 4-6 minutes or until broth is almost evaporated. Stir in vinegar and remaining salt and pepper. Serve with chicken.

Nutrition Facts : Calories 267 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 765mg sodium, CarbohydrateContent 14g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 31g protein. Diabetic Exchanges 4 lean meat

CHICKEN BREASTS WITH PEPPERS RECIPE | MYRECIPES

Chicken Breasts with Peppers Recipe | MyRecipes image

Provided by MyRecipes

Total Time 26 minutes

Prep Time 10 minutes

Cook Time 16 minutes

Yield 4 Servings

Number Of Ingredients 11

Ingredients

4 6-oz. boneless, skinless chicken breasts
Salt
½ cup all-purpose flour
3 tablespoons vegetable oil
2 cloves garlic, chopped
1 7-oz. jar roasted red peppers, cut into strips
¾ cup canned low sodium chicken broth
2 tablespoons red wine vinegar
1?½ teaspoons sugar
1 tablespoon unsalted butter
2 tablespoons chopped parsley

Steps:

Place each chicken breast between 2 sheets of parchment paper and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat chicken on both sides with flour; shake off excess.
Warm 2 Tbsp. oil in a large skillet over medium-high heat. Cook chicken until golden on both sides and cooked through, 8 to 10 minutes. Transfer to a plate; cover.
Heat remaining oil in skillet. Sauté garlic until fragrant, 30 seconds. Add peppers and sauté for 1 minute. Add broth, vinegar and sugar; bring to a boil, scraping up browned bits from pan. Reduce heat; simmer until slightly thickened, about 4 minutes. Remove pan from heat; stir in butter and parsley until butter melts. Pour sauce over chicken and serve.

Nutrition Facts : Calories 385 calories, CarbohydrateContent 17 g, CholesterolContent 106 mg, FatContent 16 g, FiberContent 2 g, ProteinContent 42 g, SaturatedFatContent 3 g, SodiumContent 541 mg

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