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Chicken with Roasted Red Pepper Sauce by Liz McNulty serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Chicken with Roasted Red Pepper Sauce

Ingredients:

3 med

Sweet Red Peppers , cut in half lengthwise and seeded

1 large

whole garlic bulb

4 4oz

chicken breast halves

1/4 tsp

cayenne pepper

1/2 cup

cliced leek (white portion only)

1/2 cup

sodium frree chicken broth

Directions:

Broil peppers 4 inches from 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 off top of garlic bulb. Spray with Pam. Wrap bulb in heavy-duty foil. Bake at 425 degrees F 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 chickn with 1/8 tsp pepper. In a large nonstick skillet, cook chicken in remaining oil over mediom heat for 3-4 minutes on each side or until lightly brown. Remove and keep warm.

In the same skillet, cook the 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 pepper. bring to a boil. Reduce heat; cover and simmer for 3 minutes until the chicken juiced run clear. Uncover; cook until sauce is slightly thickened. Serve chicken and red pepper sauce.

Categories:

Low Sodium
Main Dishes