Roasted Red Pepper Chicken

3 Apr

In my kitchen, tomato sauce—or “gravy,” as my family calls it—isn’t just for pasta. I make bulk batches that I can use to add flavor to chicken or spice up a boring rice side dish. I always have so much on hand, that it appears frequently in dinners. So, I decided to change things up a bit by switching out that same, old gravy with a zingy roased red pepper sauce.

Roasted Red Pepper Chicken in Lettuce Cups (serves 2)

3/4 lb. of chicken breast
4 medium red peppers
1 head of garlic
1 Tbsp. olive oil
1/2 cup crumbled feta
6-8 leaves Boston Bibb lettuce

Set the oven to 400º. Peel the outer layers away from the head of garlic and cut off 1/4 inch from the top. Drizzle the oil on top and wrap the whole thing in aluminum foil. It will take about 30 minutes for the garlic to roast.

After roasting the garlic, turn on the oven’s broiler. Place the peppers on a baking sheet on the rack closest to the broiler. Cook the peppers until the skins are black, turning them throughout the process. Once done, place the peppers in a plastic bag (or seal them in foil) for 5 minutes. This will allow you to peel the blackened skin off easily. Peel the peppers and remove the cores.

Put the peppers and roasted garlic in a food processor to make the sauce. Salt to taste.

Meanwhile pan-fry the chicken breasts. Let the cooked breasts rest a few minutes on a cutting board, then cube the chicken and toss with the sauce. Portion out the chicken into the lettuce cups and top with feta.

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