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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 189
  • Calories from fat: 18%
  • Fat: 3.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 28.8g
  • Carbohydrate: 8.9g
  • Fiber: 2.1g
  • Cholesterol: 69mg
  • Iron: 1.7mg
  • Sodium: 570mg
  • Calcium: 58mg

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

  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.
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