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Ingredients
- 7 oz, (1 jar) drained
- roasted red peppers (packed in water) balsamic vinegar
- 1 Tbsp garlic clove(s)
- 1 medium clove(s), chopped
- ¾ tsp table salt
- 4 Tbsp basil, chopped
- uncooked boneless skinless chicken breast(s)
- 20 oz, (4 5-oz. breasts)
- ¼ tsp black pepper
- 1 pinch cayenne pepper
- 2 tsp olive oil
Details
Servings 4
Preparation time 5mins
Cooking time 18mins
Preparation
Step 1
To make sauce, puree roasted peppers, vinegar, garlic, and ¼ teaspoon salt in blender or food processor. Scrape mixture into small saucepan and set over medium heat. Cook, stirring frequently, until sauce just begins to simmer. Remove from heat and stir in 2 tablespoons basil. Keep warm.
Meanwhile, sprinkle chicken with remaining 2 tablespoons basil, remaining ½ teaspoon salt, black pepper, and cayenne. Heat oil in large skillet over medium heat. Add chicken and cook, turning once, until browned and cooked through, 8–10 minutes. Slice chicken and serve with sauce.
Serving size: 1 chicken breast and 2 tablespoons sauce
Notes
Make extra roasted red pepper sauce and serve it later in the week with baked fish or grilled shrimp, or toss with pasta and vegetables.
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