Chicken with Roasted Red Pepper Sauce

Yield: 4 servings (1 chicken breast half, 3 tblp sauce, 1 tblp cheese)
Source: unknown


1 tblp olive oil
4 (6-oz) skinless, boneless chicken breast halves
1 tsp. Italian seasoning
1/4 tsp salt
1/8 tsp black pepper
1/4 cup fat free, chicken broth
1 tsp. red wine vinegar
1 (7-oz) bottle roasted red bell peppers, drained
1/4 cup grated Parmesan cheese (I used Asiago)


  1. Heat oil in a large nonstick skillet over medium high heat. Sprinkle chicken with Italian seasoning, salt and black pepper. Add chicken to pan and cook 3 minutes on each side
  2. While chicken cooks, place broth, vinegar and bell peppers in food processor; process until smooth. Add bell pepper mixture to pan; bring to a boil. Cover, reduce heat and simmer 3 minutes. Uncover and simmer 3 minutes or until chicken is done. Sprinkle servings evenly with cheese.

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