Best 20 Roasted Red Pepper Chicken Recipes

ROASTED RED PEPPER CHICKEN BAKE

Steps:

• Preheat oven to 400 degrees.
• Season chicken with salt, pepper, garlic salt, and Italian seasoning, to taste. Set them in a greased 9x13" pan.
• Saute spinach in a Tablespoon of olive oil in a skillet over medium heat until just wilted.
• In a small bowl, mix together cream cheese, spinach, red peppers and mozzarella cheese. Evenly spread cream cheese mixture over the chicken breasts.
• Bake for 20-25 minutes until the chicken is cooked through and mixture starts to brown.

CHICKEN AND ROASTED RED PEPPER PANINI STYLE SANDWICHES

Steps:

• Cut 8 thick slice of Foccacia bread.
• Mix mayonaisse and Ranch dressing in small bowl.
• Spread mayo mixture on 4 slices of Foccacia.
• On top of mayo mixture, layer each slice with equal amounts of chicken and place one slice of mozzarella cheese.
• Next, add the roasted red peppers and another slice of mozzarella on top of the peppers (this helps hold the sandwich together).
• Top each sandwich with remaining slices bread.
• Spray frying pan with Olive Oil spray (or other cooking spray).
• Fry each sandwich on medium until they are golden brown.
• Pop the sandwiches in the microwave for about 20-25 seconds to melt the cheese.
• Enjoy! These are so yummy!

ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE

Steps:

• Preheat panini maker to medium-low.
• Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
• Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
• Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.

GRILLED CHICKEN AND TORTELLINI WITH ROASTED RED PEPPER CREAM

Steps:

• Cook tortellini and broccoli as directed on tortellini package. Drain; return tortellini and broccoli to saucepan.
• Meanwhile, puree 1/3 cup roasted peppers in blender. Add Alfredo sauce; blend until mixed.
• Add Alfredo sauce mixture, chicken and 2 tablespoons roasted peppers to tortellini and broccoli in saucepan; mix well. Cook and stir over medium heat for 2 to 3 minutes or until thoroughly heated, stirring occasionally. Spoon into ungreased shallow 1 to 1 1/2-quart casserole. In small bowl, combine butter and bread crumbs; mix well. Sprinkle over top.
• Broil 4 to 6 inches from heat for 1 to 2 minutes or until topping is golden brown.

ROASTED RED PEPPER CHICKEN

Steps:

• With a very sharp knife, cut pockets into the thickest part of the breast of chicken. Stuff as many pieces of roasted red peppers as you can into pockets of chicken one at a time. Pour bread crumbs into a large plastic bag. Place chicken breasts in the bag with the bread crumbs and shake until well coated.
• In a large skillet, heat oil to a medium-high heat and place chicken in the pan. Cook for 5 minutes on one side then turn, cook for 10 minutes on the other side.
• While cooking the chicken, in an electric blender blend sour cream and a few pieces of red peppers. Flip the chicken one more time and cook 5 more minutes, or until chicken is done.
• Cut the chicken in half and arrange the pieces on a plate. Drizzle with sour cream mixture and sprinkle with feta cheese.

PASTA WITH CHICKEN AND ROASTED RED PEPPER CREAM SAUCE

Steps:

• Cook pasta and drain.
• Use a food processor or blender to chop red peppers to 1/4 inch in size.
• In a large skillet, heat alfredo sauce, red peppers, and chicken over medium-low heat.
• Do not allow sauce to boil; you're just trying to heat it through.
• Add pasta to sauce mixture and mix well.
• (Optional) Serve with parmesan cheese.

CHICKEN BREAST WITH ROASTED RED PEPPER SANDWICH

Steps:

• Broil or grill chicken breasts (I recommended seasoning it with Worcestershire sauce, a sprinkle of seasoned pepper and garlic salt while cooking).
• Serve chicken on bread topped with remaining ingredients.
• Compliment with condiment of choice: Dijon mustard, mayonnaise and/or ranch dressing.

CHICKEN BREASTS STUFFED WITH ZUCCHINI, ROASTED RED PEPPER, AND GOAT CHEESE

Steps:

• In a skillet cook the onion in 1 tablespoon of the oil over moderately low heat until it is softened, add the zucchini, and cook the mixture, stirring, for 1 minute, or until the zucchini is tender. Stir in the red pepper, the goat cheese, and salt and pepper to taste and cook the mixture, stirring, until cheese is melted. Transfer the mixture to a small bowl and let it cool slightly.
• With your fingers make a pocket for the filling in each chicken breast half by separating in skin from the meat, being careful not to tear the skin and keeping the skin attached along most of the edge. Stuff each pocket with half the filling with a small spoon, packing it and pulling the skin to cover the filling completely, and secure the pockets with wooden picks if desired. In a large skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the chicken, beginning with the skin side up, for 2 minutes on each side. Reduce the heat to moderate, cook the chicken for 9 minutes on each side, or until it is cooked through, and divide it between 2 plates. Pour off the fat from the skillet, to the skillet add the broth, and boil the broth, scraping up the brown bits, for 30 seconds. Strain the sauce and pour it around the chicken.

GARLIC BASIL CHICKEN WITH RED ROASTED PEPPER ALFREDO SPAGHETTI

Steps:

• Pre-heat oven 350.
• Mix half of chopped fresh basil, melted butter and garlic together in baking casserole dish.
• Place chicken breasts on top of mixture and top with remaining fresh chopped basil. Bake covered for 45 minutes.
• Bake uncovered for 15 minutes.
• Prepare spaghetti noodles boil for 7-10 minutes to preferred taste.
• Over low heat warm alfredo sauce, stir often. Be careful not to scorch.
• Serve. Pepper to taste.

ROASTED RED PEPPER / ASPARAGUS STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F degrees.
• Rinse chicken breasts and dry with paper towel.
• Meanwhile, steam asparagus to tender crisp, about 3 minutes; set aside.
• One at a time place chicken breast halves between pieces of plastic wrap, inside up.
• Pound carefully with a meat mallet to about 1/4 inch thickness.
• Remove top pieces of plastic wrap.
• Sprinkle salt and pepper over chicken to taste.
• Place 2 prosciutto salami slices, overlapping if necessary to completely cover chicken.
• Place Swiss cheese slices over prosciutto.
• Pat red pepper dry with paper towel and place half a roasted red pepper over cheese.
• Place one asparagus spear near one edge of pepper, roll chicken with layers around the asparagus, using the bottom piece of plastic wrap to help roll it.
• Roll as tightly as possible, use toothpicks to close if necessary.
• Repeat for all 4 breasts.
• Heat 1 tablespoon butter with 1 tablespoon olive oil in large non stick frypan.
• Place chicken roll ups, seam side down in hot frypan, reduce heat and brown on all sides, until golden brown, about 10 to 15 minutes.
• Remove chicken roll ups and place in 9x13-inch oven proof dish, seam side down; set aside.
• Add wine to hot frypan, deglaze pan, add remaining olive oil and butter to frypan, add basil leaves and salt and pepper to taste to frypan.
• On medium heat, simmer until reduced by half, about 10 minutes.
• Spoon/pour wine/basil reduction onto chicken, be sure to get some basil leaves on each piece.
• Place dish with chicken on middle rack of 350°F degree oven, roast for 25 to 30 minutes until roll ups are heated through and chicken is no longer pink.
• Remove roll ups to platter, let rest for 10 minutes.
• With a sharp knife cut each one into 4 pieces. (Cut thinner slices to use for appetizer.)
• Arrange on platter cut side up, overlapping in 4 rows.
• Spoon/pour juice from oven dish over; garnish with extra asparagus spears and strips of roasted red pepper.
• Serve warm or cold.

CHICKEN CANNELLONI W/ROASTED RED PEPPER SAUCE

Steps:

• 1. Cook pasta, drain & set aside 2. Stir chicken and next 6 ingred. in lg. bowl 3. Cut 1 side of pasta shell lengthwise, opening shells 4. Spoon 1/2 C chicken mixture into each shell. Gently press sides together. Place shells, seam side down on 2 lightly greased 11 x 7 baking dishes. 5. Pour Roasted Pepper sauce evenly over shells 6. Bake, covered at 350 for 25 to 30 min. or until thoroughly heated

ROASTED RED PEPPER AND CHICKEN LASAGNA

Steps:

• Roast red peppers (see Recipe #18589 for instructions).
• Boil lasagna noodles according to package directions.
• Steam chicken, cut into thin pieces.
• Cook olive oil and garlic in a large skillet at medium heat for about 1 minute.
• Add half the chicken chicken and 1/2 cup cheese and toss well.
• Add milk, stir and raise to medium high heat for about 2 minutes.
• To prevent curdling, mix yogurt with the rest of the chicken pieces in a separate bowl.
• Turn off heat, return mixture to skillet and mix well.
• In lasagna pan, layer chicken and sauce, roasted red peppers, and noodles.
• Top with remaining 1/2 cup of cheese.
• Bake at 350 just until hot.

CHICKEN W/BOURSIN CHEESE IN ROASTED RED PEPPER SAU

Steps:

• Prepare the roasted red pepper sauce first by lightly coating the peppers in olive oil. Place in a 475 degree oven for 20-30 minutes. Allow to cool and remove skins. Puree in a blender until smooth (add a little olive oil for consistency). Next, butterfly the chicken breasts. In a small bowl, mix together the cheese, garlic powder, parsley, and black pepper. Spread over the entire chicken breast. Fold over and secure with string. Place in a pan and brown both sides. Once brown, take the chicken breasts out of the pan and place in a non-stick roasting pan. Cover with the roasted red pepper sauce. Bake at 375 degrees for 25 minutes until the chicken is thoroughly cooked. I serve this with smashed garlic mashed potatoes. Enjoy!

CREAM OF ROASTED RED PEPPER CHICKEN SOUP

Steps:

• 1. In large skillet, add olive oil, minced onion, garlic, celery, and red peppers. Saute until onions are clear and celery is soft.
• 2. Put pepper mixture in blender and blend until smoothe.
• 3. Put blended pepper mixture in pan, add broth, diced chicken and milk. Stir until creamy.
• 4. Serve with provolone cheese and croutons melted on top and broiled under broiler or use cheddar cheese and croutons on top.

BLACK SESAME CHICKEN WITH ROASTED RED PEPPER SAUCE

Steps:

• Heat oven to 425. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place melted butter in large shallow bowl.
• Make 2-inch horizontal slit in each chicken breast. Stuff 1 tablespoons cheese in each pocket. Dip each chicken breast into butter; sprinkle with sesame seed.
• Heat oil in 12-inch nonstick skillet over medium heat. Cook chicken in oil until brown on both sides. Place chicken in pan. Drizzle with any remaining butter.
• Bake uncovered 15 to 20 minutes or until chicken is no longer pink in center. Meanwhile, prepare Roasted Red Pepper Sauce; keep warm. Serve chicken in pool of sauce, or drizzle sauce over chicken.
• To prepare sauce: Place all ingredients except sour cream in mini food processor or blender. Cover and process until smooth. Heat mixture in 1-quart saucepan over medium heat, stirring occasionally, until hot; remove from heat. Strain if desired; stir in sour cream.

ROASTED RED PEPPER AND ARTICHOKE BAKED CHICKEN

Steps:

• 1. Preheat oven to 375 degrees. Place breasts in a greased baking dish. In a bowl, mix the remaining ingredients. Divide topping equally among the 4 breasts. Bake for 25-30 minutes or until done. Move the baking dish to the top rack of the oven and broil for 2-5 minutes or until starting to brown and bubble. Serves 4.
• 2. Baking in a convection oven allows for browning without need to brown under broiler.

CHICKEN AND ROASTED RED BELL PEPPER CIABATTA PIZZAS

Steps:

• Preheat the oven to 350°F or 180°C.
• Remove the tops and seeds from the red bell peppers and cut the flesh into strips (8-12 strips per pepper).
• Put the peppers on a baking tray, drizzle over the olive oil and bake in the oven for about 30 minutes, until soft and slightly blackened around the edges.
• Meanwhile, prepare the rest of the pizzas- cut the ciabatta loaf in half and then halve again lengthwise (or if using rolls, halve them). You should now have four bases to work with.
• Mix the pizza sauce with the sundried tomato paste and spread evenly over the ciabatta bases.
• Share 1/2 cup of the mozzarella cheese between the bases.
• Top with the chicken and, when cooked, the red peppers.
• Top with the remaining cheese.
• Bake in the oven for 10-15 minutes, until warmed through and the cheese has completely melted.
• Serve hot!

CHORIZO CHICKEN SPINACH STOUP WITH ROASTED RED PEPPER AND MANCHEGO TOASTS

Steps:

• Heat a medium soup pot over medium-high heat with the EVOO. Add the chorizo and cook for about 2 to 3 minutes, stirring it frequently. Remove it from the pot to drain on a paper towel. To the hot soup pot add the onions, garlic, salt, and pepper. Cook while stirring frequently for about 4 or 5 minutes, or until the onions are tender and have taken on a little color.
• Defrost the spinach in the microwave on high for 6 minutes. Place the spinach in a kitchen towel and wring out the liquid. Add the spinach to the onions and continue to cook for about 2 minutes. Transfer the onions and spinach to a blender or food processor with 1/2 cup of the chicken stock. Puree it until somewhat smooth. (If the pureeing gives you any trouble, add some more stock to get it going.) Add the pureed spinach back to the soup pot and stir in the remaining 3 1/2 cups of chicken stock and the cream. Bring it up to a simmer and add the reserved chorizo and bite-size chicken pieces. Simmer them gently for 8 to 10 minutes, or until the chicken is cooked through and the flavors have come together.
• Preheat the broiler and place a rack on the second groove. While the soup is simmering, toast the baguette slices until they are golden brown under the broiler. Mix the grated manchego with the roasted red pepper and the parsley on your cutting board. Once the toast is nice and golden, top each with a little of the cheese mixture and return them to the broiler or toaster oven to melt and lightly brown the cheese.
• Transfer the stoup to serving bowls and serve 2 roasted pepper and manchego toasts alongside.

CREAMY SPINACH AND ROASTED RED PEPPER CHICKEN

Steps:

• Heat 2 Tablespoons of the butter and 2 Tablespoons of the oil in a large skillet.
• Add the onion and saute till beginning to soften.
• Add the garlic and roasted red peppers and cook, stirring for about 1 minutes.
• Add the tomatoes and also spinach in batches, stirring till it starts to wilt and then adding more till all of the spinach has been added and has wilted slightly.
• Stir in the heavy cream and simmer on low till reduced slightly.
• Reduce heat and add the cream cheese and parmesan cheese and still till melted.
• Season to taste.
• With a slotted spoon, remove about one cup of the spinach and peppers from the skillet and place in a bowl to cool.
• With a sharp knife, make a pocket in each chicken breast. Sprinkle the inside of the pocket with salt and pepper.
• Stuff each breast with 1/4 of the cooled spinach/pepper mix.
• Seal the chicken breasts with toothpicks.
• In a large oven-proof skillet, heat the remaining butter and olive oil and add the chicken breasts, browning over medium high heat on each side, about 4 minutes each side.
• Transfer chicken to a preheated 400 degree oven and cook until chicken is done - about 30 minutes.
• When chicken is almost done, reheat the creamed mixture. Place on a plate and top with chicken breast to serve,

CREAMY CHICKEN AND ROASTED RED PEPPER PASTA RECIPE

Steps:

• Cook the pasta according to the package directions. While it cooks, melt butter in a skillet over medium heat and cook the onion and garlic till soft. Whisk in half and half and chicken broth. Stir in seasoned salt and mozzarella. Lower the heat to keep the sauce from boiling.
• Add the chicken and red pepper slices to the sauce. Stir frequently and keep and eye on the heat so it doesn't boil. Drain the cooked pasta and stir it together with the sauce.
• Add chopped parsley before serving.