Chicken with Roasted Red Pepper Sauce
Chicken with Roasted Red Pepper Sauce is a main course that serves 4. One portion of this dish contains roughly 33g of protein, 7g of fat, and a total of 333 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of parmesan cheese, garlic bulb, chicken breast halves, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. Basil Tagliatelle with Roasted Red Bell Pepper Salad, Grilled Ham, Cheese and Roasted Red Pepper Panini, and Roasted Red Pepper & Tomato Salsa are very similar to this recipe.
Instructions
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.
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.
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.
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.