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Chicken with Roasted Red Pepper Sauce

Yield 4 servings (serving size: 1 chicken breast half, 3 tablespoons sauce, and 1 tablespoon cheese)
This quick and easy chicken recipe features a savory sauce made with bottled roasted red peppers and red wine vinegar.  Serve this entrée over orzo.

Ingredients

  • 1 tablespoon olive oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1 teaspoon red wine vinegar
  • 1 (7-ounce) bottle roasted red bell peppers, drained
  • 1/4 cup (1 ounce) grated Parmesan cheese
  • Parsley sprigs (optional)

Nutrition Information

  • calories 261
  • caloriesfromfat 26 %
  • fat 7.5 g
  • satfat 2.2 g
  • monofat 3.6 g
  • polyfat 0.9 g
  • protein 42.7 g
  • carbohydrate 3.1 g
  • fiber 0.4 g
  • cholesterol 103 mg
  • iron 1.7 mg
  • sodium 528 mg
  • calcium 116 mg

How to Make It

  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 a 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. Garnish with parsley, if desired.