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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)

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)

Nutrition 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

How to Make It

  1. 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.