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Herb Chicken with Red Pepper Coulis
Recipes
Herb Chicken with Red Pepper Coulis
4 servings
30 minutes total

Ingredients

  • 1 tablespoon fresh basil leaves
  • 1 tablespoon fresh oregano
  • 2 tablespoons fresh Italian parsley
  • 1 teaspoon fresh thyme leaves
  • 1 ¾ lb boneless, skinless chicken breasts
  • ½ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon minced garlic
  • ⅓ cup prediced onions
  • 1 (12-oz) jar roasted red peppers, drained/rinsed
  • ¼ cup silken tofu
  • 2 tablespoons balsamic glaze

Steps

    1. Remove any tough stems from fresh herbs; chop leaves finely and place in small bowl. Mix until well blended. Place one-half of the herbs on a plate (may be paper); reserve other one-half for sauce.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Season chicken with salt and pepper; then dip chicken into herbs, coating both sides (wash hands).
    3. Place oil in pan, then add chicken, garlic, and onions; reduce heat to medium-low. Cover and cook 6–7 minutes, without turning chicken; stir onions occasionally. While chicken cooks, slice peppers into thin strips.
    4. Turn chicken; stir in peppers and cover; cook 4–7 minutes, stirring peppers (only) occasionally, and until chicken is 165°F.
    5. Remove chicken from pan; cover to keep warm. Transfer pepper mixture and remaining ingredients (including reserved herbs) to food processor (or blender). Blend 10–15 seconds or until smooth. Slice chicken and serve with sauce.

Amount per ¼ recipe serving: Calories 280, Total Fat 8g, Sat Fat 2g, Trans Fat 0g, Chol 110mg, Sodium 360mg, Total Carb 8g, Fiber 0g, Sugars 4g, Protein 41g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%