Smoked Chicken With Roasted-red Pepper Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 2 | Turkey bacon slices | |
| 16 | oz | Skinless boneless chicken |
| breast 4 – 4 ounce | ||
| pieces | ||
| 1/4 | t | Salt |
| 1/4 | t | Black pepper |
| 1/2 | c | Red onion, chopped |
| 1/2 | t | Ground coriander |
| 3 | Garlic cloves, minced | |
| 1 | Chipotle pepper, diced and | |
| drained | ||
| 1 | c | Salsa |
| 7 | oz | Roasted red bell peppers |
| drained and sliced | ||
| Chopped fresh cilantro | ||
| optional |
INSTRUCTIONS
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. Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup sauce). NOTES : Serve this dish with flour tortillas, if desired. Recipe by: Cooking Light March 1999 p. 117 Posted to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Mar 25, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 323
Calories From Fat: 62
Total Fat: 6.9g
Cholesterol: 79.3mg
Sodium: 1070.7mg
Potassium: 641mg
Carbohydrates: 32.4g
Fiber: 2.5g
Sugar: 15.1g
Protein: 32g