STUFFED CHICKEN BREAST WITH PEPPERS AND ONIONS RECIPES

Name: Chicken with Hot Cherry Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 8 thin sliced chicken cutlets (about 3 ounces each); 1/3 cup plus 1 tablespoon unbleached flour; 2 large eggs (beaten with 1 tbsp water); 4 teaspoons olive oil (divided); 2 cloves minced garlic; 3/4 cup sliced jarred hot cherry peppers (drained); 1/4 cup white wine; 1 1/2 cups low sodium chicken broth; parsley (for garnish)

CHICKEN BREAST WITH HOT CHERRY PEPPERS - SKINNYTASTE

Chicken Breast with Hot Cherry Peppers - Skinnytaste image

This spicy chicken breast recipe gets its heat from the Hot Cherry Peppers that cook in a simple sauce of white wine, chicken broth, and garlic.

Provided by Gina

Categories Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 9

Ingredients

8 thin sliced chicken cutlets (about 3 ounces each)
1/3 cup plus 1 tablespoon unbleached flour
2 large eggs (beaten with 1 tbsp water)
4 teaspoons olive oil (divided)
2 cloves minced garlic
3/4 cup sliced jarred hot cherry peppers (drained)
1/4 cup white wine
1 1/2 cups low sodium chicken broth
parsley (for garnish)

Steps:

Season the chicken with 1 teaspoon salt and black pepper to taste, on both sides.
Place the flour in a shallow bowl, and the beaten eggs in another shallow bowl.
Heat a very large nonstick pan over medium heat. When hot 1 teaspoon oil to lightly coat the bottom of the pan.
Lightly flour chicken, shaking off excess, then dip in beaten eggs and add to the hot pan in 3 to 4 batches to fit in a single layer.
Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
Repeat with the remaining oil and chicken and set aside. I used 3 teaspoons total here.
Place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
Add 1 teaspoon oil to the skillet and add the garlic and cook 30 seconds, until fragrant.
Add the hot cherry peppers and white wine. Cook down to reduce by half, then add the chicken broth, bring to a boil and simmer over medium heat for about 2 to 3 minutes so it reduces slightly and thickens.
Return the chicken to the pan to combine with the sauce and cook 30 seconds, to heat through.
Top with parsley and enjoy!

Nutrition Facts : ServingSize 2 pieces chicken with sauce, Calories 347 kcal, CarbohydrateContent 12.5 g, ProteinContent 44 g, FatContent 12 g, SaturatedFatContent 2.5 g, CholesterolContent 217 mg, SodiumContent 451 mg, FiberContent 1 g, SugarContent 1.5 g

CHICKEN BREAST WITH HOT CHERRY PEPPERS - SKINNYTASTE

Chicken Breast with Hot Cherry Peppers - Skinnytaste image

This spicy chicken breast recipe gets its heat from the Hot Cherry Peppers that cook in a simple sauce of white wine, chicken broth, and garlic.

Provided by Gina

Categories Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 9

Ingredients

8 thin sliced chicken cutlets (about 3 ounces each)
1/3 cup plus 1 tablespoon unbleached flour
2 large eggs (beaten with 1 tbsp water)
4 teaspoons olive oil (divided)
2 cloves minced garlic
3/4 cup sliced jarred hot cherry peppers (drained)
1/4 cup white wine
1 1/2 cups low sodium chicken broth
parsley (for garnish)

Steps:

Season the chicken with 1 teaspoon salt and black pepper to taste, on both sides.
Place the flour in a shallow bowl, and the beaten eggs in another shallow bowl.
Heat a very large nonstick pan over medium heat. When hot 1 teaspoon oil to lightly coat the bottom of the pan.
Lightly flour chicken, shaking off excess, then dip in beaten eggs and add to the hot pan in 3 to 4 batches to fit in a single layer.
Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
Repeat with the remaining oil and chicken and set aside. I used 3 teaspoons total here.
Place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
Add 1 teaspoon oil to the skillet and add the garlic and cook 30 seconds, until fragrant.
Add the hot cherry peppers and white wine. Cook down to reduce by half, then add the chicken broth, bring to a boil and simmer over medium heat for about 2 to 3 minutes so it reduces slightly and thickens.
Return the chicken to the pan to combine with the sauce and cook 30 seconds, to heat through.
Top with parsley and enjoy!

More about "stuffed chicken breast with peppers and onions recipes"

CHICKEN BREAST WITH HOT CHERRY PEPPERS - SKINNYTASTE

This spicy chicken breast recipe gets its heat from the Hot Cherry Peppers that cook in a simple sauce of white wine, chicken broth, and garlic.
From skinnytaste.com
Reviews 5.0
Total Time 45 minutes
Category Dinner
Cuisine Italian
Calories 347 kcal per serving

Top with parsley and enjoy!

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