Paprika Chicken With Spicy Roasted Pepper Sauce
From dm 15 years ago
- 15 minutes to make
- Serves 2
I adapted this from another recipe for sea bass where the sauce is made with fresh bell peppers. This goes well with a side of good quality cooked truffle pasta tossed with butter, freshly grated Parmesan Reggiano, salt and pepper and a mixed green salad with a fresh honey Dijon vinaigrette.
Ingredients
- 3/4 cup fire-roasted jarred red bell pepper strips - drained well shopping list
- 1/4 cup roasted almonds - lightly toasted shopping list
- 3 tablespoons olive oil shopping list
- 1 TBS red wine vinegar shopping list
- 1/4 cup Sweet tomato chili sauce (like Heinz brand) shopping list
- 1/2 tsp cayenne pepper shopping list
- 2 6-8oz Boneless, skinless chicken breast halves shopping list
- 1 TBS Smoked Spanish paprika shopping list
- fine sea salt shopping list
- fresh ground black pepper shopping list
- 1 TBS olive oil shopping list
How to make it
- Place first 6 ingredients into food processor and process until smooth. Season with salt and pepper.
- Sprinkle chicken with salt, pepper and generous amounts of paprika on both sides.
- Heat 1 TBS Olive Oil in 12-inch non-stick pan over med -high heat
- Cook chicken in hot pan 5 - 7 minutes per side until done
- Serve chicken with 1 Tbsp of red pepper sauce over top with extra on the side.
People Who Like This Dish 7
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