Grilled Chicken With Roasted Red Peppers Recipes

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CHICKEN WITH ROASTED PEPPERS



Chicken with Roasted Peppers image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 14

6 whole chicken legs with thighs
Coarse salt and freshly ground black pepper to taste
3 tablespoons olive oil
3 tablespoons unsalted butter
2 medium onions, thinly sliced
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 teaspoon paprika
2 red bell peppers, roasted, peeled, seeded and chopped
2 yellow bell peppers, roasted, peeled, seeded and chopped
2 poblano chiles, roasted, peeled, seeded and chopped
1 tomato, peeled, seeded and diced
1 1/4 cups chicken stock

Steps:

  • Preheat grill or broiler. Season chicken to taste with salt and pepper, and lightly brush with olive oil. Grill or broil, skinside down first, about 10 minutes per side.
  • Melt butter in a medium skillet over moderate heat. Cook onions with salt and pepper until soft and clear. Add garlic and paprika, and cook an additional minute, stirring constantly. Add remaining ingredients, bring to a boil, reduce to a simmer, and cook, uncovered, about 5 minutes.
  • Place chicken over individual beds of bulgur wheat, rice or pasta. Ladle on sauce and serve.

GRILLED CHICKEN WITH ROASTED RED PEPPERS



Grilled Chicken With Roasted Red Peppers image

Provided by Delicious Living Contributor

Yield 4 people

Number Of Ingredients 8

2 1/2- pound skinless, boneless chicken breast halves, pounded 1/4-inch thick
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
2 large ciabatta rolls
3 tablespoons store-bought basil pesto
4 ounces soft, mild goat cheese, sliced into rounds
1 small jar roasted red peppers, rinsed, drained, and cut into strips
4 thin slices red onion (optional)

Steps:

  • Light a grill or preheat a grill pan. Brush the chicken breasts lightly with olive oil and sprinkle with salt and pepper. Cook the chicken over a hot fire or medium-high heat until browned and cooked through, about 3-4 minutes per side. Transfer to a plate.
  • Halve the ciabatta horizontally with a serrated knife and spread pesto on cut sides of the bread. Place one chicken breast on each sandwich and top with thin rounds of goat cheese, sliced red peppers, and, if desired, red onions. Top with other half of bread and slice sandwich in half.

Nutrition Facts : ServingSize 1 serving, Calories 429 kcal

GRILLED CHICKEN BREAST WITH CREAMY RED PEPPER SAUCE



Grilled Chicken Breast with Creamy Red Pepper Sauce image

This sauce is very tasty, and pretty healthy especially if you use low-fat/lite sour cream and cream cheese. I don't have a grille, so I use my George Forman. Often with the GFG, chicken comes out a little burnt if you use a sauce/marinade directly on the meat...this sauce is spooned on after the meat is cooked, so it works out perfectly!

Provided by rileyk2

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts
4 teaspoons butter or 4 teaspoons margarine
1/2 cup diced onion
1 clove garlic, minced
1 red pepper, cut in strips
3 tablespoons whipped cream cheese
1 tablespoon sour cream
2 teaspoons dry white wine (or vermouth)
2 tablespoons chopped fresh parsley

Steps:

  • While chicken breasts are grilling, prepare sauce.
  • Sauté onion and garlic in butter/margarine until onion is translucent (2 minutes).
  • Add pepper strips and cook, stirring occasionally, until tender crisp (about 5 minutes).
  • Meanwhile, measure into blender the cream cheese, sour cream and wine.
  • Add the peppers and onions to the blender and process until smooth, scraping down sides of container as necessary.
  • Return sauce to saucepan and cook over low heat until heated through (Do Not Boil).
  • Serve over chicken; garnish with parsley.

Nutrition Facts : Calories 335.4, Fat 20.5, SaturatedFat 8.1, Cholesterol 112.7, Sodium 154.6, Carbohydrate 4.5, Fiber 1, Sugar 2.5, Protein 31.4

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