Smoked Chicken with Roasted-Red Pepper Sauce

Photo: Randy Mayor; Styling: Lydia E. DeGaris

Yield:

4 servings (serving size: 1 chicken breast half and 1/2 cup sauce)

Recipe from

Nutritional Information

Calories 189
Caloriesfromfat 18 %
Fat 3.7 g
Satfat 1.1 g
Monofat 1.3 g
Polyfat 0.6 g
Protein 28.8 g
Carbohydrate 8.9 g
Fiber 2.1 g
Cholesterol 69 mg
Iron 1.7 mg
Sodium 570 mg
Calcium 58 mg

Ingredients

2 bacon slices
4 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped red onion
1/2 teaspoon ground coriander
3 garlic cloves, minced
1 drained canned chipotle chile in adobo sauce, diced
1 cup salsa
1 (7-ounce) bottle roasted red bell peppers, drained and sliced
Chopped fresh cilantro (optional)

Preparation

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from skillet; crumble and set aside. Sprinkle chicken with salt and black pepper. Add chicken to bacon drippings in pan; sauté 2 minutes on each side. Remove chicken from pan. Add onion, coriander, garlic, and chile to pan; sauté 3 minutes. Stir in salsa and bell peppers. Return chicken to pan. Cover and cook over medium heat 12 minutes or until chicken is done. Sprinkle with crumbled bacon; garnish with cilantro, if desired.

Note:

Jeanne Thiel Kelley,

March 1999