Boneless Chicken Breasts With Red Chili Sauce Recipes

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CHICKEN WITH SWEET CHILI SAUCE



Chicken With Sweet Chili Sauce image

Yes, what else...another recipe using Mae Ploy's sweet chili sauce. This is a stovetop recipe, but am certain grilling would be wonderful. Should you want a superior sauce even to Mae Ploy's, see recipe #457035.

Provided by gailanng

Categories     Chicken Breast

Time 50m

Yield 3 serving(s)

Number Of Ingredients 5

1/2 cup sweet chili sauce (Mae Ploy)
1/2 cup soy sauce
1 garlic, minced
peanut oil or vegetable oil
3 chicken breasts, boneless, skinless (4-5 ounces each)

Steps:

  • In a small bowl mix together sweet chili sauce, soy sauce and garlic. Pour 1/2 cup (half the mixture) into a small plastic food storage zip bag. Add chicken and turn to coat; refrigerate and marinade 30 minutes.
  • To a skillet, add a tablespoon or two of oil and heat over medium-high heat. Remove chicken from marinade and brown on one side for about 2-3 minutes (it may smoke a little from the sweet marinade). Turn the chicken over and brown for 2 minutes longer. Cover with a lid, turn the heat to low and let it finish cooking for about 8 minutes.
  • Place remaining chili sauce and soy sauce mixture in a small saucepan and simmer over low heat until heated through, about 5 minutes. Serve over chicken.

Nutrition Facts : Calories 308, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 2776, Carbohydrate 9.3, Fiber 0.8, Sugar 1, Protein 36.5

CHICKEN SIMMERED IN RED CHILE SAUCE



Chicken Simmered in Red Chile Sauce image

Make and share this Chicken Simmered in Red Chile Sauce recipe from Food.com.

Provided by justcallmetoni

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
2 dried red chilies (such as Guajillo or New Mexican Red)
2 cloves garlic, chopped
1 small onion, chopped
2 corn tortillas
1 1/2 cups chicken stock
1 teaspoon sea salt
1/2 cup shredded monterey jack cheese
1/2 cup fresh cilantro stem

Steps:

  • Preheat oven to 350º.
  • Heat olive oil in frying pan and brown chicken breasts on both sides.
  • Remove from pan and place in oven proof baking dish.
  • Open dried chiles, remove and discard seeds and stem.
  • (Seeds are removed to prevent burning) Cut chiles into pieces.
  • Melt butter in frying pan.
  • Lightly sauté chiles in butter.
  • Add chopped onions and garlic.
  • Tear tortillas into pieces and add to pan.
  • (The tortillas help to thicken sauce.) Sauté until ingredients are lightly browned.
  • Add chicken stock and salt and simmer until ingredients are soft.
  • Remove from heat and cool sauce to room temperature.
  • Transfer cooled sauce to blender and blend until smooth.
  • Pour sauce over chicken breasts.
  • Bake at 350º for 20-25 minutes or until chicken is done.
  • Remove from oven, top with shredded jack cheese and garnish with sprigs of cilantro.
  • Bake a few additional minutes to melt cheese if necessary.

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.

BONELESS CHICKEN BREASTS WITH RED CHILI SAUCE



Boneless Chicken Breasts with Red Chili Sauce image

Categories     Chicken     Pepper     Poultry     Marinate     Sauté     Gourmet

Yield Serves 4

Number Of Ingredients 14

For red chili sauce
4 dried New Mexico red chilies*, stemmed and seeded (wear rubber gloves)
1 small onion (about 1/4 pound), halved
3 large garlic cloves
2 tablespoons raisins
1 1/2 teaspoons salt
For chicken:
2 tablespoons nonfat plain yogurt
2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/2 teaspoon ground cumin
four 5-ounce skinless boneless chicken breast halves
1 teaspoon vegetable oil
1 tablespoon coarsely grated Münster
*available at some specialty foods shops

Steps:

  • Preheat oven to 400°F.
  • Make red chili sauce:
  • In a saucepan simmer chilies, onion, and garlic in water to cover 20 minutes and with a slotted spoon transfer to a blender. Add 1/2 cup cooking liquid, raisins, and salt and blend until smooth. Sauce may be made 1 week ahead and chilled, covered.
  • Make chicken:
  • While chilies are simmering, in a bowl stir together yogurt, garlic paste, cumin, and salt to taste. Add chicken and coat with marinade. Marinate chicken, covered and chilled, at least 15 minutes and up to 1 day.
  • In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking. Add chicken with marinade clinging to it, skinned sides down, and sauté 1 minute on each side, or until golden-brown patches appear.
  • Add chili sauce to skillet and bring to a simmer, uncovered, scraping up any brown bits. Transfer chicken mixture to a shallow baking pan just large enough to hold chicken in one layer and bake, covered, 15 minutes. Remove cover and sprinkle Münster over chicken. Remove pan from oven and let stand 1 minute to melt cheese.

CHICKEN AND RED WINE SAUCE



Chicken and Red Wine Sauce image

A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.

Provided by Robin

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 55m

Yield 12

Number Of Ingredients 7

1 tablespoon olive oil
1 tablespoon minced garlic
3 pounds skinless, boneless chicken breast halves
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
  • Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 19 g, Cholesterol 58.6 mg, Fat 3.5 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 0.8 g, Sodium 248 mg, Sugar 18 g

CHICKEN WITH MILD RED CHILI SAUCE



Chicken with Mild Red Chili Sauce image

Categories     Chicken     Herb     Poultry     Broil     Valentine's Day     Quick & Easy     Fall     Grill/Barbecue     Bon Appétit

Yield Serves 8

Number Of Ingredients 11

3/4 cup fresh lemon juice
3/4 cup dry white wine
6 tablespoons olive oil
4 1/2 tablespoons California chili powder
9 garlic cloves, chopped
3 shallots, chopped
2 tablespoons soy sauce
2 tablespoons honey
1 1/2 tablespoons fresh oregano leaves or 1 1/2 teaspoons dried
8 large boneless chicken breast halves with skin
Oregano sprigs (optional)

Steps:

  • Puree first 9 ingredients in blender until smooth. Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2-inch thickness. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over and turn to coat. Cover and refrigerate overnight.
  • Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan. Boil 5 minutes. Season chicken with salt and pepper.
  • Grill or broil chicken until cooked through, about 5 minutes per side. Brush some marinade over chicken. Transfer to platter. Garnish with oregano sprigs, if desired. Serve with remaining marinade.

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