Chicken Breasts With Red Pepper Puree
Published September 9, 1989
- Total Time
- About 30 minutes
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Ingredients
2-3 tablespoons olive oil
8 ounces red bell pepper, shredded or julienned
8 ounces onion, thinly sliced
12 ounces skinned and boned chicken breast halves
4 tablespoons sesame seeds
1 teaspoon reduced-sodium soy sauce
Nutritional analysis per serving (2 servings)
22 grams carbs; 124 milligrams cholesterol; 533 calories; 17 grams monosaturated fat; 7 grams polyunsaturated fat; 5 grams saturated fat; 31 grams fat; 6 grams fiber; 183 milligrams sodium; 44 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon of oil in 10- or 12-inch nonstick skillet; saute pepper and onion over medium heat until they color and soften.
- Step 2
Wash and dry chicken breasts and coat with sesame seeds on both sides.
- Step 3
Heat 1 to 2 tablespoons of oil in nonstick pan and saute chicken breasts on both sides until brown, 10 to 15 minutes, depending on thickness of breasts.
- Step 4
When peppers and onion are soft, stir in soy sauce and then puree in food processor. Spoon puree onto dinner plates and top with chicken breasts.
Private Notes