Best Chicken And Pepper Recipes

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SPINACH AND RED PEPPER-STUFFED CHICKEN



Spinach and Red Pepper-Stuffed Chicken image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

10 ounces frozen spinach, thawed and squeezed dry
One 12-ounce jar roasted red peppers, drained, patted dry and chopped
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
1/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
4 small chicken breasts (about 8 ounces each)
2 tablespoon olive oil
1 shallot, grated or chopped
1/4 cup dry white wine
1 cup chicken broth
1 tablespoon unsalted butter, cold
Chopped fresh parsley, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
  • Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
  • Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
  • Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
  • Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
  • Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.

GRILLED CHICKEN PAILLARD WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD



Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1/4 cup freshly squeezed lemon juice
1 small shallot, chopped
1/4 cup pure olive oil
1/4 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, pounded thinly
Salt
1/2 pound arugula
2 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus additional for garnish
Lemon halves, for garnish

Steps:

  • Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
  • Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
  • Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

BROCCOLI PEPPER AND CHICKEN STIR-FRY



Broccoli Pepper and Chicken Stir-Fry image

I clipped this recipe out of a newspaper years ago and it's since become a family favorite. I like to serve it with fresh fruit and warm homemade bread.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cut into thin strips
2 tablespoons vegetable oil
1 small onion, julienned
2 cups fresh broccoli florets
1 medium green pepper, julienned
1 garlic clove, minced
1-1/2 cups vegetable juice
2 tablespoons soy sauce
1 tablespoon cornstarch
1-1/2 teaspoons brown sugar
1/2 teaspoon ground ginger

Steps:

  • In a large skillet or wok, stir-fry chicken in oil for 7 minutes or until juices run clear; remove and set aside. In the same skillet, stir-fry onion until tender. Add broccoli, green pepper and garlic; stir-fry until tender. In a small bowl, combine remaining ingredients until smooth; pour over vegetable mixture. Add chicken; bring to a boil. Cook and stir for 1 minute or until sauce is thickened and bubbly.

Nutrition Facts :

POBLANO AND PEPPER JACK-STUFFED CHICKEN BREASTS WITH ANCHO CHILE CREAM SAUCE



Poblano and Pepper Jack-Stuffed Chicken Breasts with Ancho Chile Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 9

2 small to medium fresh poblano peppers
Two 8-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
Two 2 ounce slices pepper jack cheese
2 cups heavy cream
1 tablespoon Cajun spice, such as Paul Prudhomme's Blackened Redfish Magic Spice
1/2 tablespoon ancho chile powder

Steps:

  • For the poblano and pepper jack-stuffed chicken breasts: Roast the poblano peppers over an open flame until completely charred, transfer to a plastic bag and seal for 10 minutes. Peel the charred skin, remove all the seeds and cut each pepper in half.
  • Meanwhile, put chicken breasts on a cutting board and pound with a meat mallet to 1/4-inch thickness. Season with salt and pepper.
  • Heat a large skillet over medium high heat. Add the oil, heat, then add the chicken and cook until the first side is golden-brown, 1 to 2 minutes. Flip and cook until the second side is golden-brown, another 1 to 2 minutes. Transfer the skillet to the oven and roast until just cooked through, about 8 minutes.
  • Meanwhile, make the ancho chile cream sauce: Bring the cream to a simmer in a small saucepan and cook until reduced by 1/3. Add the Cajun spice and ancho chile powder and simmer for another minute or so. Keep warm.
  • When the chicken is done, cut each piece into 2 equal halves. Lay one piece in the centers of 2 dinner plates and top each with 2 poblano halves, 1 piece of pepper jack, and another piece of chicken. Pour half of the Ancho Chile Cream Sauce over the tops and serve immediately.

SIXTEEN-SPICE-RUBBED CHICKEN BREAST WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW



Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw image

Provided by Bobby Flay

Categories     main-dish

Time 34m

Yield 4 servings

Number Of Ingredients 36

1 cup coarsely chopped green onions, white and green parts
1/4 cup red wine vinegar
2 teaspoons honey
2 serrano chiles
2 tablespoons mayonnaise
1/2 cup canola oil
Kosher salt and freshly ground black pepper
1 small head of purple cabbage, finely shredded
1 small red onion, halved and thinly sliced
2 teaspoons poppy seeds
1/4 cup chopped fresh cilantro leaves
1 tablespoon ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground ginger
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground fennel seeds
Heaping 1/4 teaspoon chile de arbol
Kosher salt
2 teaspoons coarsely ground black pepper
Heaping 1/4 teaspoon cayenne pepper
4 (8-ounce) boneless chicken breasts, skin on
1/4 cup canola oil
Black Pepper Vinegar Sauce (recipe follows)
1/4 cup rice wine vinegar
1/2 cup extra-virgin olive oil
3 tablespoons Dijon mustard
2 teaspoons honey
1 teaspoon kosher salt
3/4 teaspoon coarsely ground black pepper

Steps:

  • To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified.
  • Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour.
  • Heat your grill to high.
  • Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
  • Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
  • Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
  • Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.

BROILED PAPRIKA AND LEMON-PEPPER CHICKEN BREASTS



Broiled Paprika and Lemon-Pepper Chicken Breasts image

The great blend of spices on these broiled chicken breasts has a wonderful flavor and pairs well with many vegetable side dishes.

Provided by StephanieLyn

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Broiled

Time 20m

Yield 2

Number Of Ingredients 7

2 ½ tablespoons extra-virgin olive oil, divided
2 skinless, boneless chicken breast halves
2 tablespoons paprika
1 tablespoon lemon-pepper seasoning
1 tablespoon kosher salt
2 cloves garlic, smashed and finely chopped
½ medium onion, chopped

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiler pan with 1/2 tablespoon olive oil.
  • Rinse chicken breasts and pat dry. Brush with remaining olive oil until coated. Sprinkle each piece evenly on both sides with paprika, lemon-pepper, and salt. Place on the prepared broiler pan, sprinkle garlic over top, and sprinkle onions around the base of the chicken, with several smaller pieces on top.
  • Cook under the preheated broiler for 5 minutes. Flip and continue to cook, checking often, until no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 316.2 calories, Carbohydrate 8 g, Cholesterol 64.6 mg, Fat 20.6 g, Fiber 3.2 g, Protein 25.2 g, SaturatedFat 3.3 g, Sodium 3632.8 mg, Sugar 2.2 g

CHICKEN, ROASTED PEPPER, AND PESTO SANDWICH



Chicken, Roasted Pepper, and Pesto Sandwich image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

Basil Pesto, recipe follows
8 slices toasted bread
Marinated Chicken Breast, recipe follows
4 jarred roasted peppers, sliced into strips
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Pecorino cheese
1 to 2 tablespoons vinegar, like cider, balsamic or red wine
2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary or crumbled bay leaf
1 to 2 tablespoons mustard, whole grain or Dijon
1 to 2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces

Steps:

  • Spread 1 tablespoon Basil Pesto on 1 side of each slice of bread. Top 4 slices of bread with Marinated Chicken Breast. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down, on top of the peppers.
  • Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
  • Put the vinegar, herbs, mustard, powder if using and oil in a large resealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and drop in the chicken breasts. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
  • Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
  • Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

EASY GREEN CURRY WITH CHICKEN, BELL PEPPER, AND SUGAR SNAP PEAS



Easy Green Curry with Chicken, Bell Pepper, and Sugar Snap Peas image

This Thai-inspired green curry is ready in just 20 minutes with a little help from a store-bought rotisserie chicken. That may be even faster than any takeout.

Provided by Anna Stockwell

Categories     22-Minute Meals     Curry     Dinner     Coconut     Chicken     Lime Juice     Sugar Snap Pea     Bell Pepper     Wheat/Gluten-Free     Quick and Healthy     Quick & Easy     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 14

1 tablespoon virgin coconut or canola oil
1/4 cup green curry paste
1 1/2 teaspoons freshly grated ginger
1/2 teaspoon finely grated lime zest
1 medium onion, sliced into 1/4-inch strips
1 teaspoon kosher salt
1 red bell pepper, sliced into 1/4-inch strips
1 cup homemade chicken stock or low-sodium chicken broth
4 cups 1/2-inch cubed cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
1/2 pound sugar snap peas, trimmed (about 2 1/2 cups)
1 (14-ounce) can coconut milk
1/4 cup basil leaves
1 tablespoon fresh lime juice
Cooked rice or rice noodles and lime wedges (for serving)

Steps:

  • Heat oil in a medium pot over medium. Cook curry paste, ginger, and lime zest, stirring, until heated through, about 1 minute. Add onion and salt and cook, stirring, until onion is soft, about 3 minutes. Add bell pepper and stir to combine. Add chicken stock and bring to a boil, then reduce heat to low and simmer until pepper is crisp-tender, about 3 minutes. Add chicken, snap peas, and coconut milk and cook over medium, being careful not to boil, until warmed through, about 5 minutes. Stir in basil and lime juice. Serve with rice or rice noodles and lime wedges alongside.

EASY CHICKEN AND BELL PEPPER FAJITAS



Easy Chicken and Bell Pepper Fajitas image

Simple, healthy dinner that's sure to please everyone's taste buds. A favorite at our Mexican nights in college! Serve on tortillas with desired garnishes (cheese, sour cream, salsa, lettuce, tomato, guacamole).

Provided by LLIGETT

Categories     World Cuisine Recipes     Latin American     Mexican

Time 27m

Yield 4

Number Of Ingredients 9

1 ½ teaspoons garlic powder
1 ½ teaspoons chili powder
½ teaspoon paprika
½ teaspoon dried basil
10 ounces chicken tenderloins, sliced into strips
2 tablespoons vegetable oil
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped red bell pepper

Steps:

  • Mix garlic powder, chili powder, paprika, and basil in a large bowl. Add chicken strips; stir to coat with garlic powder mixture.
  • Heat oil in a large skillet over medium heat. Add chicken, onion, green bell pepper, and red bell pepper; cook and stir until chicken is no longer pink and vegetables are tender, 7 to 10 minutes.

Nutrition Facts : Calories 172.6 calories, Carbohydrate 7.4 g, Cholesterol 40.4 mg, Fat 8.9 g, Fiber 2 g, Protein 15.9 g, SaturatedFat 1.6 g, Sodium 48.6 mg, Sugar 3.3 g

GRILLED CHICKEN CUTLETS WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD



Grilled Chicken Cutlets with Lemon and Black Pepper and Arugula-Tomato Salad image

Provided by Bobby Flay

Categories     main-dish

Time 1h1m

Yield 4 servings

Number Of Ingredients 11

1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil, plus 2 tablespoons, plus more for drizzling
1 small shallot, chopped
1/2 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, 8 ounces each
Kosher salt
6 ounces baby arugula
1 1/2 cups red and yellow pear or cherry tomatoes
1 small red onion, halved and thinly sliced, optional
2 tablespoons red wine vinegar
Thinly shaved Parmigiano-Reggiano

Steps:

  • Whisk together the lemon juice, 1/4 cup of the olive oil, the shallot and 1/4 teaspoon black pepper in a large baking dish.
  • Pound each chicken breast between sheets of waxed paper or plastic wrap with a rolling pin or a mallet to 1/8-inch thickness. Add the chicken to the baking dish, turn to coat, cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
  • Heat your grill to high.
  • Remove the chicken from the marinade and season on both sides with salt. Grill for 2 to 3 minutes per side or until golden brown and just cooked through.
  • While the chicken is grilling, combine the arugula, tomatoes, and onion, if using, in a large bowl. Toss with the vinegar and remaining 2 tablespoons of the oil and season with salt and pepper.
  • Place each chicken cutlet on a large plate and divide the arugula-tomato salad on top. Top the salad with a few shavings of cheese and a drizzle of olive oil.

FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE



Fettucine with Chicken and Bell Pepper Cream Sauce image

Categories     Milk/Cream     Chicken     Pasta     Sauté     Basil     Bell Pepper     Summer     Bon Appétit

Yield Makes 4 first-course servings

Number Of Ingredients 13

12 ounces skinless boneless chicken thighs
1 tablespoon butter
1 large green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 1/2 cups whipping cream
1 cup chicken stock or canned low-salt chicken broth
3 tablespoons thinly sliced fresh basil
1/4 cup finely grated Parmesan cheese
8 ounces fettuccine
Additional grated Parmesan cheese

Steps:

  • Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
  • Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately.

PEPPER CHICKEN AND RICE



Pepper Chicken and Rice image

Besides being colorful and tasty, this dish has a nice variety of textures, like tender chicken and crunchy water chestnuts.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 16

1-1/2 pounds boneless skinless chicken breasts, thinly sliced
1 cup chopped onion
1/4 cup canola oil
1 cup uncooked long grain white rice
1 can (28 ounces) stewed tomatoes
1/2 cup soy sauce
1 tablespoon chicken bouillon granules
3/4 teaspoon salt-free herb and spice seasoning
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 medium green peppers, cut into 1-inch pieces
1 can (8 ounces) mushroom stems and pieces, drained
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • In a large Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add rice; cook and stir for 1 minute. , Drain tomatoes, reserving liquid. Add enough water to the tomato juices to measure 2-1/4 cups. Add tomato juice mixture to pan along with the soy sauce, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in green peppers and tomatoes. , Cover and simmer for 5 minutes. Add mushrooms and water chestnuts; heat through. Combine cornstarch and water until smooth. Gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.

Nutrition Facts : Calories 429 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 2282mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 4g fiber), Protein 31g protein.

SALT-AND-PEPPER ROAST CHICKEN



Salt-and-Pepper Roast Chicken image

Calling for just four ingredients - chicken, salt, pepper and whatever herbs you have around - this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor. And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you'll need an extra 5 to 20 minutes to get it done.

Provided by Melissa Clark

Categories     easy, weeknight, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 4

1 (3 1/2-pound) whole chicken, patted dry
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
Small bunch mixed herbs, such as rosemary, thyme and sage

Steps:

  • Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
  • Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don't have twine, leave the legs as they are.)
  • Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.

Nutrition Facts : @context http, Calories 587, UnsaturatedFat 26 grams, Carbohydrate 2 grams, Fat 41 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 12 grams, Sodium 933 milligrams, Sugar 0 grams, TransFat 0 grams

CHICKEN, MUSHROOM, SUGAR SNAP PEAS, AND RED BELL PEPPER STIR-FRY



Chicken, Mushroom, Sugar Snap Peas, and Red Bell Pepper Stir-Fry image

Make and share this Chicken, Mushroom, Sugar Snap Peas, and Red Bell Pepper Stir-Fry recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 57m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons soy sauce, plus extra for serving
2 tablespoons dry white wine
2 teaspoons cornstarch
1 teaspoon peeled grated fresh ginger (or more to taste)
1 large garlic clove, minced
1 lb chicken tenders, cut into bite-size pieces
3 tablespoons peanut oil or 3 tablespoons vegetable oil, divided
4 ounces mushrooms, sliced
1 stalk celery, sliced diagonally into 1-inch slices
1 cup sugar snap pea, trimmed
1/2 red bell pepper, cut into 1/2-inch pieces
6 green onions, including some green tender tops, sliced (plus finely chopped green tops for sprinkling on top)
1 cup long-grain white rice, cooked according to package directions (3 cups cooked)

Steps:

  • In a large bowl, whisk together the soy sauce, wine, cornstarch, ginger, and garlic.
  • Stir in the chicken and let it stand at room temperature for 10 minutes.
  • In a wok or large skillet over med-high heat, add 1 1/2 tablespoons of the oil.
  • When the oil is hot, remove the chicken from the marinade with a slotted spoon and add it to the wok.
  • Reserve the marinade.
  • Stir-fry until the chicken is cooked through, 3-4 minutes.
  • Transfer the chicken to a plate.
  • Add the remaining 1 1/2 tablespoons oil to the wok.
  • When the oil is hot, add the mushrooms, celery, sugar snap peas, bell pepper, and sliced onions and stir-fry until the vegetables are tender-crisp, about 5 minutes.
  • Return the chicken to the wok along with the reserved marinade and stir-fry until heated through and the sauce is thickened, 2-3 minutes; taste and add salt/pepper or red pepper flakes, if needed.
  • Sprinkle with the green onions.
  • Serve immediately with the rice and additional soy sauce.

Nutrition Facts : Calories 436.4, Fat 13.7, SaturatedFat 2.5, Cholesterol 72.6, Sodium 651.3, Carbohydrate 45.5, Fiber 3.1, Sugar 2.7, Protein 30.5

CHICKEN SAUSAGE, PEPPER AND ONION PASTA FAKE-BAKE



Chicken Sausage, Pepper and Onion Pasta Fake-Bake image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

1 pound rigatoni
Salt
1 pound cooked chicken sausages
3 tablespoons extra-virgin olive oil, divided
1 green or red bell pepper, seeded and sliced
1 cubanelle pepper, seeded and sliced
1 large onion, thinly sliced
3 to 4 cloves garlic, chopped
Ground black pepper
1/2 cup dry white wine or chicken stock, a couple of glugs
1 (28 ounce) can crushed tomatoes, (recommended: San Marzano)
Handful chopped flat-leaf parsley
1/2 cup fresh basil, 10 leaves, torn or shredded
1 cup ricotta cheese
1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table

Steps:

  • Place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta to al dente, with a bite to it. Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil then reduce heat a little. Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minutes. Preheat broiler. While pasta and sausage cook, heat a deep skillet over medium heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the peppers, onions and garlic and season with salt and pepper. When the sausages are cooked through, slice them on an angle and add them to the peppers and onions. Cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low. Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine. To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom of a flameproof baking dish. Top with all of the pasta and then the remaining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place until broiler 2 minutes to brown cheese and set pasta.;

CHICKEN AND PEPPER STEW



Chicken and Pepper Stew image

This is an adaptation of a classic French bistro dish, poulet Basquaise. The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I've omitted. In this version I use skinned chicken pieces. Serve with noodles, rice or other grains.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 10

6 to 8 chicken legs and/or thighs, skinned
Salt and freshly ground pepper
1 tablespoon canola or vegetable oil
1 tablespoon extra virgin olive oil
1 large onion, cut in half lengthwise and then sliced across the grain
2 mildly hot chilies, like Anaheim or New Mexico chilies, cored, seeded and cut in very thin strips, or 1/4 to 1/2 teaspoon hot red pepper flakes (optional)
3 to 4 garlic cloves, thinly sliced
1 1/2 pounds (4 large) mixed green and red bell peppers, cored, seeded and thinly sliced
1 28-ounce can chopped tomatoes with juice, pulsed in a food processor
Pinch of sugar

Steps:

  • Rinse the chicken pieces and pat dry. Season with salt and pepper. Heat the canola or vegetable oil in a large, heavy skillet over medium-high heat, and brown the chicken pieces, in batches, on each side for about 5 minutes. Transfer to a bowl or plate. Pour off the fat from the pan and discard.
  • Turn the heat down to medium. Add the olive oil and the onion with a pinch of salt. Cook, stirring and scraping the bottom of the pan to deglaze, until the onions begin to soften. Continue to cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the hot and sweet peppers, a bit of salt and the garlic, and cook, stirring, until the peppers begin to soften, about 5 minutes. Add the tomatoes and sugar and stir together until the tomatoes begin to bubble and smell fragrant, about 5 minutes.
  • Return the chicken pieces to the pan. Cover and cook 25 to 30 minutes over medium-low heat, stirring at regular intervals and turning the chicken pieces over so that the ingredients don't scorch and the chicken cooks evenly. The peppers should be very soft and the chicken quite tender. Add freshly ground pepper, taste and adjust the salt, and serve with rice, other grains of your choice or noodles.

Nutrition Facts : @context http, Calories 746, UnsaturatedFat 34 grams, Carbohydrate 24 grams, Fat 51 grams, Fiber 9 grams, Protein 47 grams, SaturatedFat 13 grams, Sodium 1578 milligrams, Sugar 14 grams, TransFat 0 grams

TERIYAKI CHICKEN, PINEAPPLE AND RED PEPPER KABOBS



Teriyaki Chicken, Pineapple and Red Pepper Kabobs image

Fire up the grill for these sweet and savory island-inspired teriyaki chicken kabobs. For full flavor, marinate the chicken for at least 30 minutes before threading it on skewers with pineapple chunks and red peppers.

Provided by By Sarah Caron

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 5

8 to 12 bamboo skewers
1 lb boneless skinless chicken breast tenders (not breaded)
1 cup teriyaki sauce or marinade
1 can (8 oz) pineapple chunks, drained
1 red bell pepper, cut into 1-inch chunks

Steps:

  • Soak bamboo skewers in water to cover for 30 minutes. Meanwhile, cut chicken into 1-inch pieces; place in resealable food-storage plastic bag or container. Add teriyaki sauce; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate.
  • Heat gas or charcoal grill. Drain chicken, discarding marinade. Thread chicken, pineapple chunks and red pepper pieces onto bamboo skewers in whatever order you wish, dividing evenly among skewers.
  • Place kabobs on grill over medium heat. Cover grill; cook 4 to 5 minutes on each side or until chicken is no longer pink in center. Serve immediately.

Nutrition Facts : Calories 150, Carbohydrate 10 g, Cholesterol 50 mg, Fiber 1 g, Protein 25 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 9 g, TransFat 0 g

CHICKEN, RED PEPPER, AND GREEN BEAN STIR-FRY



Chicken, Red Pepper, and Green Bean Stir-Fry image

Categories     Chicken     Ginger     Pepper     Stir-Fry     Quick & Easy     Spring     Lemongrass     Sesame     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

4 ounces green beans, trimmed
3 tablespoons oriental sesame oil
1 8-ounce skinless boneless chicken breast, cut crosswise into strips
1 red bell pepper, cut into matchstick-size strips
1 tablespoon minced peeled fresh ginger
2 large garlic cloves, minced
3 tablespoons soy sauce
2 tablespoons rice vinegar

Steps:

  • Cook beans in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Refresh under cold running water.
  • Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet; stir-fry until just cooked through, about 2 minutes. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper, ginger and garlic; stir-fry 2 minutes. Add chicken and beans to skillet. Stir in soy sauce and vinegar. Simmer until sauce thickens slightly, about 2 minutes. Serve hot.

LEMON PEPPER CHICKEN AND RICE



Lemon Pepper Chicken and Rice image

Chicken breasts baked on a mixture of chicken broth, rice, paprika and lemon pepper. A quick, easy and delicious chicken recipe that my father taught me.

Provided by Kristine Joslyn

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 5

3 (14.5 ounce) cans chicken broth
1 ¾ cups uncooked white rice
1 tablespoon paprika
2 teaspoons lemon pepper
4 bone-in chicken breast halves, with skin

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Pour chicken broth into a 2 quart casserole dish. Fill a can with rice (approximately 1 3/4 cups), and stir into broth. Season with paprika and lemon pepper to taste. Place chicken breasts on top of rice mixture, and sprinkle with more paprika and lemon pepper to taste.
  • Cover, and bake in preheated oven for 50 to 60 minutes, or until rice is cooked through and chicken is no longer pink inside. Serve immediately.

Nutrition Facts : Calories 618.7 calories, Carbohydrate 69.5 g, Cholesterol 126.6 mg, Fat 12.6 g, Fiber 1.7 g, Protein 51.7 g, SaturatedFat 3.5 g, Sodium 340.9 mg, Sugar 0.4 g

CHICKEN AND ROASTED RED PEPPER PANINI STYLE SANDWICHES



Chicken and Roasted Red Pepper Panini Style Sandwiches image

I love chicken and roasted red peppers, so I put this sandwich together--it was so yummy! My family loves them. The chicken can also be left out and the sandwich is still delicious. Add a bowl of soup or a salad and you have a perfect lunch or dinner!

Provided by Auvan

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches

Number Of Ingredients 7

1 cooked chicken breast, sliced (or you can use the ready-made chicken slices in the grocery store)
1 (12 ounce) jar roasted red peppers
8 slices mozzarella cheese
4 tablespoons mayonnaise
2 tablespoons ranch dressing
1 loaf focaccia bread
olive oil flavored cooking spray

Steps:

  • Cut 8 thick slice of Foccacia bread.
  • Mix mayonaisse and Ranch dressing in small bowl.
  • Spread mayo mixture on 4 slices of Foccacia.
  • On top of mayo mixture, layer each slice with equal amounts of chicken and place one slice of mozzarella cheese.
  • Next, add the roasted red peppers and another slice of mozzarella on top of the peppers (this helps hold the sandwich together).
  • Top each sandwich with remaining slices bread.
  • Spray frying pan with Olive Oil spray (or other cooking spray).
  • Fry each sandwich on medium until they are golden brown.
  • Pop the sandwiches in the microwave for about 20-25 seconds to melt the cheese.
  • Enjoy! These are so yummy!

Nutrition Facts : Calories 331.3, Fat 23.9, SaturatedFat 9.5, Cholesterol 72.1, Sodium 1720.5, Carbohydrate 8.4, Fiber 1, Sugar 1.8, Protein 21

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