Crispy chicken with red pepper sauce
Roasted red peppers (packed in water)
7 oz, (1 jar), drained
1 medium clove(s), chopped
4 Tbsp, chopped
Uncooked boneless skinless chicken breast
20 oz, 4 (5-oz breasts)
- 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 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 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
- Serving size: 1 chicken breast and 2 tablespoons sauce