Smoked Chicken with Roasted-Red Pepper Sauce

11 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Lydia E. DeGaris
Yield
4 servings (serving size: 1 chicken breast half and 1/2 cup sauce)
By Jeanne Thiel Kelley
March 1999
RECIPE BY Cooking Light

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)

Nutritional Information

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

How to Make It

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

noelle71's Review

mrscunha
April 20, 2013
N/A

Elceee02's Review

Professional3
December 14, 2012
HOLY MOTHER OF HOT AND SPICY! Get a fire extinguisher!

Juliat37's Review

PonyGirl888
April 22, 2012
I agree this dish was super spicy!! I will make it again but either leaving the chipotle chili's out or not cutting them like the the review below states. Very tasty dish but seriously cleared my sinuses. Guess I should have read the reviews before making the dish.

PonyGirl888's Review

sowninpeace1988
January 15, 2012
I chopped the chipolte peppers and it made the dish extremely spicy!! Next time I will keep them whole and then remove them before eating. Everyone's mouth was burning and there were a lot of snifflely noses.

mrscunha's Review

Juliat37
July 14, 2011
Very tasty dish, simple to make. A bit high in sodium though. unless you like your food very hot, remember to see the chilies!

sowninpeace1988's Review

Elceee02
March 25, 2011
This was just HOT! No other flavors could be picked up except the chile peppers. My least favorite SL recipe ever and Ihave made hundreds.

Professional3's Review

noelle71
March 20, 2011
This recipe is in my top five recipies of all time! It is so wonderful with tortillas, or pita bread or rice. I vary the heat of the salsa based on the eaters's taste buds, thanks to this (and other) C.L. recipies people think I am a gourmet! :-)

Cyndi25's Review

SuzieAnnapolis
January 30, 2011
One of the best chicken dishes ever and I didn't add the extra salt. It doesn't need it.

Dramsier's Review

Cyndi25
June 01, 2010
Just too darned spicy as is.

Bradsbabe's Review

Dramsier
April 18, 2010
I was doubtful about this recipe because of the jarred salsa, and it was exactly what I didn't like about it. I felt like I took salsa out of the jar and dumped it on top of a boring chicken breast. I won't make this again, and if I did, I'd use fresh tomatoes, cilantro, and some beans in place of the salsa.