Best Grilled Chicken Breast With Roasted Red Peppers Recipes

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CHICKEN WITH ROASTED PEPPERS



Chicken with Roasted Peppers image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 14

6 whole chicken legs with thighs
Coarse salt and freshly ground black pepper to taste
3 tablespoons olive oil
3 tablespoons unsalted butter
2 medium onions, thinly sliced
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 teaspoon paprika
2 red bell peppers, roasted, peeled, seeded and chopped
2 yellow bell peppers, roasted, peeled, seeded and chopped
2 poblano chiles, roasted, peeled, seeded and chopped
1 tomato, peeled, seeded and diced
1 1/4 cups chicken stock

Steps:

  • Preheat grill or broiler. Season chicken to taste with salt and pepper, and lightly brush with olive oil. Grill or broil, skinside down first, about 10 minutes per side.
  • Melt butter in a medium skillet over moderate heat. Cook onions with salt and pepper until soft and clear. Add garlic and paprika, and cook an additional minute, stirring constantly. Add remaining ingredients, bring to a boil, reduce to a simmer, and cook, uncovered, about 5 minutes.
  • Place chicken over individual beds of bulgur wheat, rice or pasta. Ladle on sauce and serve.

CHICKEN PESTO SANDWICHES



Chicken Pesto Sandwiches image

These easy sandwiches are great for game day! They're tasty, and also so easy to prep ahead and assemble later at the event. Colleen Sturma - Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

6 boneless skinless chicken breast halves (4 ounces each)
3/4 cup prepared pesto, divided
1/2 teaspoon salt
1/4 teaspoon pepper
12 slices Italian bread (1/2 inch thick), toasted
1 jar (12 ounces) roasted sweet red peppers, drained
1/4 pound fresh mozzarella cheese, cut into six slices

Steps:

  • Flatten chicken to 1/4-in. thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until no longer pink., Spread 3 tablespoons pesto over six slices of toast; layer with red peppers, chicken and cheese. Spread remaining pesto over remaining toast; place over top.

Nutrition Facts : Calories 495 calories, Fat 21g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 1048mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein.

CHICKEN WITH RED PEPPER SAUCE



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.

GRILLED CHICKEN BREAST WITH CREAMY RED PEPPER SAUCE



Grilled Chicken Breast with Creamy Red Pepper Sauce image

This sauce is very tasty, and pretty healthy especially if you use low-fat/lite sour cream and cream cheese. I don't have a grille, so I use my George Forman. Often with the GFG, chicken comes out a little burnt if you use a sauce/marinade directly on the meat...this sauce is spooned on after the meat is cooked, so it works out perfectly!

Provided by rileyk2

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts
4 teaspoons butter or 4 teaspoons margarine
1/2 cup diced onion
1 clove garlic, minced
1 red pepper, cut in strips
3 tablespoons whipped cream cheese
1 tablespoon sour cream
2 teaspoons dry white wine (or vermouth)
2 tablespoons chopped fresh parsley

Steps:

  • While chicken breasts are grilling, prepare sauce.
  • Sauté onion and garlic in butter/margarine until onion is translucent (2 minutes).
  • Add pepper strips and cook, stirring occasionally, until tender crisp (about 5 minutes).
  • Meanwhile, measure into blender the cream cheese, sour cream and wine.
  • Add the peppers and onions to the blender and process until smooth, scraping down sides of container as necessary.
  • Return sauce to saucepan and cook over low heat until heated through (Do Not Boil).
  • Serve over chicken; garnish with parsley.

Nutrition Facts : Calories 335.4, Fat 20.5, SaturatedFat 8.1, Cholesterol 112.7, Sodium 154.6, Carbohydrate 4.5, Fiber 1, Sugar 2.5, Protein 31.4

ROAST CHICKEN BREASTS WITH PEPPERS



Roast Chicken Breasts with Peppers image

This is a winner in our household. I'm in love with it, too, because this dish goes from start to finish in nearly no time. -Melissa Galinat, Lakeland, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

3/4 teaspoon fennel seed, crushed
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons plus 1 tablespoon olive oil, divided
1 large sweet red pepper, thinly sliced
1 medium sweet yellow pepper, thinly sliced
4 shallots, thinly sliced
1 cup chicken broth
1-1/2 teaspoons minced fresh rosemary
1 tablespoon balsamic vinegar

Steps:

  • In a large dry skillet, toast the fennel, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder and oregano over medium heat for 1-2 minutes or until aromatic, stirring frequently. Cool slightly. Sprinkle over chicken., In the same skillet, heat 2 teaspoons oil over medium-high heat. Brown chicken, about 2 minutes on each side. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until a thermometer reads 170°., Meanwhile, heat remaining oil in the same skillet. Add peppers and shallots; cook and stir over medium heat until crisp-tender., Add broth and rosemary, stirring to loosen browned bits from pan. Bring to a boil; cook for 4-6 minutes or until broth is almost evaporated. Stir in vinegar and remaining salt and pepper. Serve with chicken.

Nutrition Facts :

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