Chicken Breasts with Smoky Pepper Sauce
- Sprinkle chicken with salt and black pepper. In a large nonstick skillet heat oil over medium-high heat. Add chicken; cook about 10 minutes or until chicken is no longer pink (170 degrees F), turning once. Remove from skillet; keep warm.
- For sauce, in the same skillet cook sweet peppers, onion, and garlic over medium heat for 3 to 5 minutes or until peppers are crisp-tender, stirring occasionally. Stir in tomatoes, the 1 tablespoon oregano, and smoked paprika. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Return chicken to skillet; heat through. If desired, garnish with additional oregano.
From the Test Kitchen
To cut each chicken breast half, hold the chicken flat on a cutting board with the palm of your hand. Starting at the thicker end of the chicken, cut horizontally away from you toward the thinner end to make two even chicken breast pieces.
If desired, serve over hot cooked whole wheat couscous. Start with 2/3 cup uncooked couscous and cook according to the package directions.
To Make Ahead:
Cool chicken mixture. Transfer mixture to a shallow freezer container. Seal, label, and freeze for up to 2 months. To serve, thaw in the refrigerator overnight. Transfer chicken mixture to a microwave-safe shallow baking dish. Cover with vented plastic wrap. Microwave on 100% power (high) for 3 minutes. Stir mixture. Continue microwaving on high in 30-second intervals until chicken mixture is heated through.
Nutrition Facts (Chicken Breasts with Smoky Pepper Sauce)
- Per serving:
- 283 kcal ,
- 14 g fat
- (4 g sat. fat ,
- 3 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 73 mg chol. ,
- 451 mg sodium ,
- 13 g carb. ,
- 3 g fiber ,
- 7 g sugar ,
- 26 g pro.