Best 3 Chicken Breast And Peppers Recipes

CHICKEN BREAST WITH ROASTED PEPPERS AND MOZZARELLA PANINI

Steps:

• In a large saucepan, bring 8 cups water to a gentle simmer. Generously salt water. Add thyme, rosemary, bay leaves, and pepper. Add chicken and simmer until chicken registers 160 degrees on an instant-read thermometer. Remove from heat and let chicken cool in liquid. Store chicken in liquid, covered and refrigerated, until ready to use.
• Preheat a sandwich press according to the manufacturer's instructions.
• Remove chicken breast from poaching liquid and thinly slice; divide evenly among 4 slices of bread. Spread pesto on top of chicken; top with peppers and mozzarella. Sandwich with remaining 4 slices of bread and place on sandwich press. Close the lid and apply slight pressure; cook until bread is golden and cheese is melted, 5 to 8 minutes. If bread is sticking to the press, continue to cook and bread will unstick itself. If press is generating more heat from the bottom, flip the sandwich halfway through cooking.
• Remove sandwich from press and cut in half before serving.

STIR-FRIED CHICKEN BREAST WITH RED BELL PEPPERS AND SNOW PEAS

Steps:

• Bring a medium-size saucepan full of water to a boil. Fill a large bowl with ice cubes and water. When the pot of water reaches a boil, add a teaspoon of salt. Add the snow peas and cook 15 seconds, then remove from the boiling water using a skimmer or slotted spoon and transfer to the ice water. Allow the peas to sit in the ice water for a few minutes, then drain.
• Heat a wok or a large skillet over high heat. Add the peanut oil. As soon as it is hot enough to swirl easily around the wok, season the chicken strips with salt and pepper to taste, add them to the wok, and cook, stirring continuously, for about 2 minutes. Add the sugar, garlic, orange zest, onion, bell pepper, water chestnuts, and ginger, and continue to stir-fry for 3 minutes more. Add the snow peas, teriyaki or hoisin sauce, optional hot red pepper flakes, and sesame oil. Continue to stir and toss the ingredients until they are evenly coated with the sauce and the snow peas are hot and tender-crisp, 2 to 3 minutes more. Sprinkle on the cilantro and serve hot over steamed rice.

CHICKEN BREAST WITH ROASTED RED PEPPERS, MOZZARELLA AND PESTO

Steps:

• Fill a large pot about two-thirds full of water. Bring to a gentle simmer and add thyme, rosemary, salt and pepper. Place the chicken in the poaching liquid and simmer until cooked through. Let the chicken cool in the liquid, then remove and slice about 1/4-inch thick. Brush chicken slices with olive oil and top with basil leaves.
• Place 4 slices of bread on a cutting board. Layer the chicken slices evenly over each; spread with 1 tablespoon pesto. On the remaining 4 pieces of bread, place the roasted red pepper strips and sliced mozzarella. Toast all 8 slices of bread in a toaster oven until the cheese is melted and starting to bubble. Remove and top chicken and pesto bread slices with the bread holding the pepper strips and mozzarella.