Sunday, June 29, 2008

Red Pepper Lemon Chicken

Ok...This is recipe gets four T's.

Totally Yum.

Totally Easy.

Totally Quick.

Totally Healthy.

I found it while searching on . It was originally published in Sunset magazine.

The lemon that you add at the end really makes the dish. Its a clean tasting dish with inexpensive basic ingredients. Make it. Eat it. Enjoy it.

Red Pepper Lemon Chicken

2 tablespoons olive oil

4 boned skinned chicken breast halves (8 oz. each)
2 large shallots, minced
3 garlic cloves, minced
1/2 cup reduced-sodium chicken stock
1 jar (7 oz.) roasted red peppers, drained and sliced
1 can (15 oz.) cannellini beans, rinsed and drained
About 1/2 tsp. salt
About 1/4 tsp. freshly ground black pepper
1/2 teaspoon red pepper flakes
1 tablespoon lemon juice
Shredded zest of 1 lemon
1/4 cup freshly and finely shredded parmesan

1.Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.

2.Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn't burn, until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, roasted red peppers, cannellini beans, 1/2 tsp. salt, 1/4 tsp. pepper, and red pepper flakes and cook until mixture begins to boil, about 1 minute.

3.Cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check). Transfer chicken to a plate.

4.Season roasted red pepper-cannelini bean-stock mixture with salt and pepper to taste and stir in lemon juice and zest. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with parmesan.

Here's how I had to modify the recipe:

~I don't have real parmesan shredded cheese at home. Cheese is frackin' expensive right now-so we just aren't indulging in it much these days. I did although, have a container of the fake processed grated parmesan in the fridge. I used that and instead of putting it on at the end-I put it on before it went into the oven.

~I also did not have shallots-they are somewhat of a luxury produce item as well. I did have onions though so I chopped up about 1/4 of a small white onion and used it in place of the shallots.

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