Best Black Sesame Chicken With Roasted Red Pepper Sauce Recipes

Black Sesame Chicken With Roasted Red Pepper Sauce image

Provided by carolinafan

Categories Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1/3 cup butter or 1/3 cup margarine, melted
1/3 cup black sesame seeds or 1/3 cup regular sesame seeds
6 boneless skinless chicken breast halves (about 2 pounds)
1 (6 ounce) package chevre cheese with herbs (goat)
1 teaspoon olive oil or 1 teaspoon vegetable oil
1 (7 ounce) jar roasted red peppers, drained
1 garlic clove, finely chopped
1 teaspoon sugar
1/4 teaspoon salt
1 dash ground red pepper (cayenne)
1 tablespoon sour cream

Steps:

Heat oven to 425. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place melted butter in large shallow bowl.
Make 2-inch horizontal slit in each chicken breast. Stuff 1 tablespoons cheese in each pocket. Dip each chicken breast into butter; sprinkle with sesame seed.
Heat oil in 12-inch nonstick skillet over medium heat. Cook chicken in oil until brown on both sides. Place chicken in pan. Drizzle with any remaining butter.
Bake uncovered 15 to 20 minutes or until chicken is no longer pink in center. Meanwhile, prepare Roasted Red Pepper Sauce; keep warm. Serve chicken in pool of sauce, or drizzle sauce over chicken.
To prepare sauce: Place all ingredients except sour cream in mini food processor or blender. Cover and process until smooth. Heat mixture in 1-quart saucepan over medium heat, stirring occasionally, until hot; remove from heat. Strain if desired; stir in sour cream.

Nutrition Facts : Calories 287.4, Fat 17, SaturatedFat 7.8, Cholesterol 96.4, Sodium 701.1, Carbohydrate 4.2, Fiber 1.4, Sugar 0.8, Protein 29.2

Chicken with Red Pepper Sauce image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

6 chicken breast fillets, flattened to 1/4-inch-thick
3 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon Italian seasoning
2 tablespoons salted butter
1 tablespoon olive oil
1/2 large onion, finely diced
3 cloves garlic, minced
1 jar (15.5 ounces) roasted red peppers, drained and roughly chopped
1 to 2 cups vegetable or chicken broth
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper
1/2 cup heavy cream (or more to taste)
One 4-ounce chunk Parmesan, to shave
2 tablespoons finely minced parsley

Steps:

For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.

Chinese Chicken with Black Pepper Sauce image

Provided by PalatablePastime

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken thighs (skinless boneless breast substitution ok)
6 tablespoons cornstarch
1 large onion, diced
1 cup frozen peas and carrot
cooking oil
hot steamed rice
1/4 cup oyster sauce
1 teaspoon dark soy sauce
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon rice wine or 1 teaspoon sake

Steps:

Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
Mix together sauce ingredients in a small bowl and set aside.
Cut chicken into a small dice, about 1/4-inch.
Heat 1-2 cups peanut or other cooking oil in your wok.
Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
Remove oil from wok and discard.
Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
Serve at once with hot steamed rice.