Crispy chicken with red pepper sauce
1
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Ready in minutes and made with pantry staples, this recipe is sure to become a weeknight go-to. The sauce, a simple puree of roasted red peppers, balsamic vinegar, garlic, and basil, is delicious as a topping for pasta or salmon, too. Plan ahead and double the sauce because it will hold up well in the refrigerator for 3 to 4 days. Use it later in the week to help you throw together another quick meal. Serve the chicken with a simple veggie side that cooks in minutes. Steamed broccoli, green beans, spinach, asparagus, and cauliflower are all speedy and satisfying options.
Ingredients
Roasted red peppers (packed in water)
7 oz
Balsamic vinegar
1 Tbsp
Garlic
1 clove(s)
Table salt
¾ tsp
Fresh basil
4 Tbsp
Yellow cornmeal
1½ Tbsp
Uncooked boneless skinless chicken breast
20 oz
Black pepper
½ tsp
Olive oil
2 tsp
Instructions
1
1 Combine roasted peppers, vinegar, garlic, and 1/4 teaspoon salt in blender or food processor; puree. Scrape mixture into small saucepan and set over medium heat. Cook, stirring often, until sauce just begins to simmer. Remove from heat and stir in 2 tablespoons basil. Keep warm.
2
2 Meanwhile, mix together cornmeal, remaining 2 tablespoons basil, remaining 1/2 teaspoon salt, and the black pepper in shallow dish. Add chicken breasts, one at a time, pressing lightly to coat.
3
3 Heat oil in large nonstick skillet over medium heat. Add chicken and cook, turning once, until chicken is browned and cooked through, about 8 minutes. Serve with sauce
4
Serving size: 1 chicken breast and 2 tablespoons sauce
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.