Smoked chicken with roasted-red pepper sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Turkey bacon slices | |
| 16 | ounces | Skinless boneless chicken breast; 4 - 4 ounce pieces |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| ½ | cup | Red onion; chopped |
| ½ | teaspoon | Ground coriander |
| 3 | Garlic cloves; minced | |
| 1 | Chipotle pepper; diced and drained | |
| 1 | cup | Salsa |
| 7 | ounces | Roasted red bell peppers; drained and sliced |
| Chopped fresh cilantro; (optional) | ||
Directions
1. 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 ½ 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@...> on Mar 25, 1999, converted by MM_Buster v2.0l.