02-22-2005, 04:27 AM
[font "Times New Roman, Times, serif"][#660066][size 5]Chicken Breast with Red Pepper Sauce[/size][/#660066][/font] This dish is so simple you can enjoy it any night, although its brilliant color and flavor make it a good choice for special occasions. [font "Times New Roman, Times, serif"][#660066][size 4]Ingredients:[/size][/#660066][/font]
2 medium red bell peppers
1 lb. boneless chicken breast, well trimmed, cut in 4 pieces
1 tsp. olive oil
1 tsp. chopped fresh rosemary, or 1/2 tsp. dried, crushed
1 Tbsp. extra virgin olive oil
4 cloves roasted garlic
1 tsp. balsamic vinegar
Salt and freshly ground pepper to taste
4 sprigs fresh rosemary, for garnish (optional) [font "Times New Roman, Times, serif"][#660066][size 4]Instructions:[/size][/#660066][/font]
1. Preheat oven to 500 degrees.
2. Place peppers on baking sheet covered with foil. Roast for 30 minutes, until skin feels loose to the touch. The peppers will still be somewhat firm. Place peppers in paper bag and close tightly. Let peppers sit 15 to 20 minutes.
3. With your fingers, pull skin from peppers, holding them over a bowl to catch pieces. Halve peppers and remove stems, seeds and ribs. Set aside.
4. Coat each piece of chicken with 1/4 teaspoon oil. Sprinkle each with 1/4 teaspoon rosemary.
5. Heat a medium, heavy, non-stick skillet over medium-high heat. Cook chicken until lightly browned and just firm to the touch, about 5 minutes on each side. When pierced with knife, juices from chicken should run clear. Transfer cooked chicken to plate.
6. To make the sauce, purée peppers in blender. Add remaining olive oil, garlic and vinegar and blend until sauce is fluffy and just slightly "grainy." Season to taste with salt and pepper.
7. Pour a generous amount of sauce on each of four dinner plates. Cut each chicken fillet crosswise into four pieces. Arrange chicken pieces on sauce in pinwheel pattern, laying them cut-side down. Garnish with sprig of rosemary in center of each pinwheel and serve.
Options:The chicken can be poached in chicken broth or steamed. Serve the sauce with baked sole, flounder or halibut. It also goes well with baked eggplant.
Cooking for Two:Use one chicken breast.
[font "Times New Roman, Times, serif"][#660066][size 4]Nutritional Information:[/size][/#660066][/font]
Makes 4 servings each containing 184 calories and 6 grams of fat.
2 medium red bell peppers
1 lb. boneless chicken breast, well trimmed, cut in 4 pieces
1 tsp. olive oil
1 tsp. chopped fresh rosemary, or 1/2 tsp. dried, crushed
1 Tbsp. extra virgin olive oil
4 cloves roasted garlic
1 tsp. balsamic vinegar
Salt and freshly ground pepper to taste
4 sprigs fresh rosemary, for garnish (optional) [font "Times New Roman, Times, serif"][#660066][size 4]Instructions:[/size][/#660066][/font]
1. Preheat oven to 500 degrees.
2. Place peppers on baking sheet covered with foil. Roast for 30 minutes, until skin feels loose to the touch. The peppers will still be somewhat firm. Place peppers in paper bag and close tightly. Let peppers sit 15 to 20 minutes.
3. With your fingers, pull skin from peppers, holding them over a bowl to catch pieces. Halve peppers and remove stems, seeds and ribs. Set aside.
4. Coat each piece of chicken with 1/4 teaspoon oil. Sprinkle each with 1/4 teaspoon rosemary.
5. Heat a medium, heavy, non-stick skillet over medium-high heat. Cook chicken until lightly browned and just firm to the touch, about 5 minutes on each side. When pierced with knife, juices from chicken should run clear. Transfer cooked chicken to plate.
6. To make the sauce, purée peppers in blender. Add remaining olive oil, garlic and vinegar and blend until sauce is fluffy and just slightly "grainy." Season to taste with salt and pepper.
7. Pour a generous amount of sauce on each of four dinner plates. Cut each chicken fillet crosswise into four pieces. Arrange chicken pieces on sauce in pinwheel pattern, laying them cut-side down. Garnish with sprig of rosemary in center of each pinwheel and serve.
Options:The chicken can be poached in chicken broth or steamed. Serve the sauce with baked sole, flounder or halibut. It also goes well with baked eggplant.
Cooking for Two:Use one chicken breast.
[font "Times New Roman, Times, serif"][#660066][size 4]Nutritional Information:[/size][/#660066][/font]
Makes 4 servings each containing 184 calories and 6 grams of fat.