Smoked chicken with roasted-red pepper sauce

4 servings

Ingredients

Quantity Ingredient
2 Turkey bacon slices
16 ounces Skinless boneless chicken breast; 4 - 4 ounce pieces
¼ teaspoon Salt
¼ teaspoon Black pepper
½ cup Red onion; chopped
½ teaspoon Ground coriander
3 Garlic cloves; minced
1 Chipotle pepper; diced and drained
1 cup Salsa
7 ounces Roasted red bell peppers; drained and sliced
Chopped fresh cilantro; (optional)

Directions

1. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from skillet; crumble and set aside. Sprinkle chicken with salt and black pepper. Add chicken to bacon drippings in pan; sauté 2 minutes on each side. Remove chicken from pan. Add onion, coriander, garlic, and chile to pan; sauté 3 minutes. Stir in salsa and bell peppers.

Return chicken to pan. Cover and cook over medium heat 12 minutes or until chicken is done. Sprinkle with crumbled bacon; garnish with cilantro, if desired. Yield: 4 servings (serving size: 1 chicken breast half and ½ cup sauce).

NOTES : Serve this dish with flour tortillas, if desired.

Recipe by: Cooking Light March 1999 p. 117 Posted to EAT-LF Digest by Katherine Rodman <levya@...> on Mar 25, 1999, converted by MM_Buster v2.0l.

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