Chicken with Red Pepper Sauce
Chicken with Red Pepper Sauce is a main course that serves 4. One serving contains 292 calories, 31g of protein, and 12g of fat. For $2.48 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 30 people have made this recipe and would make it again. A mixture of italian seasoning, egg white, garlic clove, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns a great spoonacular score of 90%. Try Chicken with Red Pepper Sauce, Chicken in Red Pepper Sauce, and Chicken Paillards with Red Pepper Sauce for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 package (6 ounces) fresh baby spinach
1 egg white
1/2 cup crumbled feta cheese
Fresh basil leaves, thinly sliced, optional
1 garlic clove, peeled
1/2 teaspoon Italian seasoning
1 tablespoon olive oil
1 jar (7 ounces) roasted sweet red peppers, drained
1/4 teaspoon salt
1/2 cup seasoned bread crumbs
4 boneless skinless chicken breast halves (4 ounces each)
Equipment:
whisk
bowl
kitchen thermometer
frying pan
steamer basket
sauce pan
food processor
microwave
Cooking instruction summary:
Directions Whisk egg white in a shallow bowl. Combine bread crumbs and salt in another shallow bowl. Dip chicken in egg white, then roll in crumb mixture. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until a meat thermometer reads 170°. Meanwhile, place spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until tender. Place the peppers, garlic and Italian seasoning in a food processor; cover and process until smooth. Transfer to a small microwave-safe bowl; cover and microwave until heated through. Divide spinach among four plates; top each with a chicken breast half, about 2 tablespoons red pepper sauce and 2 tablespoons cheese. Garnish with basil if desired. Yield: 4 servings. Originally published as Chicken with Red Pepper Sauce in Healthy CookingAugust/September 2008, p48 Nutritional Facts 1 serving equals 245 calories, 9 g fat (3 g saturated fat), 70 mg cholesterol, 600 mg sodium, 9 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. Whisk egg white in a shallow bowl.
2. Combine bread crumbs and salt in another shallow bowl. Dip chicken in egg white, then roll in crumb mixture.
3. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until a meat thermometer reads 170°.
4. Meanwhile, place spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until tender.
5. Place the peppers, garlic and Italian seasoning in a food processor; cover and process until smooth.
6. Transfer to a small microwave-safe bowl; cover and microwave until heated through.
7. Divide spinach among four plates; top each with a chicken breast half, about 2 tablespoons red pepper sauce and 2 tablespoons cheese.
8. Garnish with basil if desired.
Nutrition Information:
covered percent of daily need
