RED BELL PEPPER COULIS
A tasty sauce made from red bell peppers that goes very well over chicken as well as fish.
Provided by SKAPINO
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
- When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 9.8 g, Cholesterol 12.6 mg, Fat 9.6 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 4.2 g, Sodium 22.2 mg, Sugar 3.5 g
CREAMY CHICKEN AND SPINACH POTATO SKILLET
Try this skillet meal that combines bacon, spinach and Betty Crocker™ scalloped potatoes with chicken for a quick weeknight dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 12-inch nonstick skillet over medium heat. Add bacon; cook 7 to 8 minutes or until crispy; drain on paper towel-lined plate. Reserve 1 tablespoon drippings in skillet.
- Return skillet to medium heat; add chicken, onions and pepper to bacon drippings. Cook 7 to 9 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in garlic; cook about 1 minute or until fragrant.
- Add potatoes and sauce mix (from potato box), and 2 cups water; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover and simmer 14 to 16 minutes, stirring occasionally, until potatoes are tender and sauce is thickened.
- Remove from heat; stir in cream cheese and spinach. Continue stirring until cheese has melted and spinach is wilted. Top with bacon; serve immediately.
Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 2 g, Protein 33 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 0 g
CREAMY SPINACH-STUFFED CHICKEN WITH ROASTED RED PEPPER FETTUCCINE RECIPE BY TASTY
Looking for an affordable but impressive meal? Try this cheese and spinach-stuffed chicken wrapped in luxurious prosciutto and served over creamy roasted red pepper pasta.
Provided by Katie Aubin
Categories Dinner
Time 1h50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, mix together the spinach, mozzarella, and 1 clove minced garlic. Season with salt and pepper. Set aside.
- Place a chicken thigh between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch (6 mm) thick. Season on both sides with salt and pepper and repeat with remaining thighs.
- On a clean sheet of plastic wrap, lay 2 slices of prosciutto vertically, overlapping slightly. Lay a chicken thigh on top. Spread a quarter of the spinach filling evenly over the chicken. Starting from the bottom, tightly roll up. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients. Chill in the refrigerator for 30-60 minutes, until firm.
- Meanwhile, turn the broiler to high.
- Cut the bell pepper in half and remove the seeds and membranes. Place cut-side down on a prepared baking sheet.
- Broil until the pepper starts to char and turn black, 2-3 minutes. Transfer to a bowl, cover with plastic wrap, and let sit for 5 minutes to soften. Use a paper towel to gently rub off the charred bits and skin, then roughly chop. Set aside.
- Turn the oven temperature to 400°F (200°C).
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken rolls and cook for 2-3 minutes per side, until the prosciutto is evenly browned, securing with toothpicks if needed. Transfer the chicken rolls to a baking sheet.
- Bake the chicken rolls for 15-20 minutes, until the internal temperature reaches 165°F (75°C). Remove from the oven and let rest for 5 minutes.
- Bring a large pot of salted water to a boil. Add the fettucine and cook according to the package directions until al dente. Reserve 1 cup (240 ml) of pasta water, then drain and set aside until ready to serve.
- Heat the skillet used to cook the chicken over medium-low heat. Add the roasted red pepper and remaining 2 cloves minced garlic and cook until fragrant, 1-2 minutes.
- Add the lemon juice and stir to scrape up any browned bits from the bottom of the pan. Add the chicken stock and bring to boil.
- Transfer the red pepper mixture to a high-speed blender and blend until smooth.
- Pour the sauce back into the pan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until reduced by about half, about 5 minutes.
- Whisk in the cold butter, 1 tablespoon at a time, until the sauce is emulsified. Season with salt and pepper to taste.
- Add the cooked fettuccine to the sauce and toss to coat, adding some of the reserved pasta water as needed to loosen the sauce.
- Thinly slice the chicken rolls.
- Divide the fettuccine between serving plates, top with the chicken, and garnish with parsley and pepper.
- Enjoy!
Nutrition Facts : Calories 858 calories, Carbohydrate 64 grams, Fat 51 grams, Fiber 3 grams, Protein 34 grams, Sugar 7 grams
CHICKEN TIMBALES WITH RED PEPPER COULIS
This is an amazing first course if you're having a fancy-pants dinner party. Pretty easy but very impressive.
Provided by Spit In Soup
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Chicken Timbales:.
- Place ground chicken in food processor and process till chicken is pureed very finely. Set aside.
- .
- Preheat oven to 210 degrees. Butter six half cup ramekins very well.
- In a heavy saucepan, melt the 3 T butter. Whisk in flour a little at a time and cook over medium heat until all of flour is incorporated into butter. Whisk in milk, stirring until the mixture is thick and smooth, then continue to cook for 5-7 minutes. Remove from heat and cool briefly.
- Whisk in eggs, salt, freshly ground pepper and nutmeg. Stir in pureed chicken.
- Spoon mixture into prepared ramekins.
- Set in oven on cookie sheet and bake for 30 minutes, then increase heat to 250 degrees for 20 minutes or until a knife in the center comes out clean. Take ramekins out of oven and allow to rest briefly.
- While timbales are baking, prepare coulis.
- Red Pepper Coulis:.
- Puree red peppers in food processor to make a cream.
- In a small pan, melt the butter, then add garlic, anchovy paste, olive oil and peppers and cook slowly over low heat for about 10 minutes. At the end, stir in cream.
- Salt to taste.
- To serve, smooth a wash of coulis on each plate, unmold timbale and set in center of the sauce. Pass extra sauce.
Nutrition Facts : Calories 256.8, Fat 17.8, SaturatedFat 9.6, Cholesterol 138.2, Sodium 194.5, Carbohydrate 11.3, Fiber 2.3, Sugar 8, Protein 14.1
ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE
Pull out your panini maker and create a yummy sandwich with leftover rotisserie chicken. The cheese forms the first layer, so it can anchor the chicken pieces and get nice and gooey! The recipe is for one sandwich, but it is easily increased, if you have more in your household. Every bakery has a different size for submarine buns, so adjust the ingredients as you need.
Provided by Bibi
Yield 1
Number Of Ingredients 10
Steps:
- Preheat panini maker to medium-low.
- Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
- Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
- Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.
Nutrition Facts : Calories 564.3 calories, Carbohydrate 51.1 g, Cholesterol 51.7 mg, Fat 31 g, Fiber 6.2 g, Protein 21.3 g, SaturatedFat 10.6 g, Sodium 1786.4 mg, Sugar 6 g
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