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Chicken Breast with Red Pepper Sauce - AICR

Chicken Breast with Red Pepper Sauce - AICR is a volume 9-12 dec 2006 recipe made with Roasted Red Peppers Packed In Water, Olive Oil, Fresh Rosemary Or Dried Amp Crushed, Extra Virgin Olive Oil, and Garlic. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 15 oz
• 1 tsp
• 1 tsp
• 1 tbsp
• 4
• 1 tsp
• 4 sprig
• Prepare The Chicken

Method (preview)

1. 1

   One with 1/4 teaspoon of the rosemary.

2. 2

   Heat a non-stick skillet over medium-high heat.

3. 3

   Cook the chicken until it is lightly browned and just firm to the touch, about 5 minutes on each side.

4. 4

   When pierced with a knife, juices from the chicken should run clear.

5. 5

   Transfer the cooked chicken to a plate.

6. 6

   Remove the peppers from the jar, pat dry then puree them in a blender.

7. 7

   Add the remaining olive oil, garlic and vinegar; blend until sauce is well blended and slightly grainy. Season to taste with salt and pepper.

8. 8

   Pour a generous amount of the sauce on each of four dinner places.

9. 9

   Cut each chicken fillet crosswise into four pieces.

10. 10

    Arrange the pieces of chicken on the sauce in a pinwheel, laying them cut-side down.

11. 11

    Garnish with a sprig of rosemary in the center of the pinwheel and serve.

12. 12

    Contributed to the FareShare Gazette by Chupa; 17 December 2006. www.fareshare.net