Photo of Crispy chicken with red pepper sauce by WW

Crispy chicken with red pepper sauce

Total Time
23 min
15 min
8 min
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.


Roasted red peppers (packed in water)

7 oz, (1 jar), drained

Balsamic vinegar

1 Tbsp


1 medium clove(s), chopped

Table salt

¾ tsp


4 Tbsp, chopped

Yellow cornmeal

1½ Tbsp

Uncooked boneless skinless chicken breast

20 oz, 4 (5-oz breasts)

Black pepper

½ tsp

Olive oil

2 tsp


  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