Chicken With Roasted Red Pepper Sauce

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Serve this entrée over orzo.

Ingredients

• 1 tablespoon olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup fat-free, less-sodium chicken broth
• 1 teaspoon red wine vinegar
• 1 (7-ounce) bottle roasted red bell peppers, drained
• 1/4 cup (1 ounce) grated Parmesan cheese
• Parsley sprigs (optional)

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Sprinkle chicken with Italian seasoning, salt, and black pepper.
3. Add chicken to pan, and cook 3 minutes on each side.
4. White chicken cooks, place broth, vinegar, and bell peppers in a food processor; process until smooth.
5. Add bell pepper mixture to pan; bring to a boil.
6. Cover, reduce heat, and simmer 3 minutes.
7. Uncover and simmer 3 minutes or until chicken is done.
8. Sprinkle each serving with cheese.
9. Garnish with parsley, if desired.

Yield: 4 servings (serving size: 1 chicken breast half, 3 tablespoons sauce and 1 tablespoon cheese)