Pan-Seared Chicken with Roasted Sweet Red Pepper Sauce
 

Pan-Seared Chicken with Roasted Sweet Red Pepper Sauce

Serves 4
Active Time: 15 Min
Total Time: 25 Min

4 (6 oz each) Boneless, Skinless Chicken Breasts
Flour
2 Tbsp Olive Oil
1 Tbsp Oil
1 tsp Butter
1 pkg (8 oz) Roasted Sweet Red Pepper Sauce

You'll Need: Oven-proof pan

Preheat oven to 350 degrees. Dust chicken with flour; pat off excess. Heat olive oil in
pan on MEDIUM-HIGH on stovetop until oil faintly smokes; add chicken. Turn over when
chicken changes color one-quarter of way up and seared side has turned paper bag-brown,
3-4 min. Turn off stove. Place pan with chicken in oven. Cook 12-15 min, until internal
temperature of chicken reaches 160 degrees; check by inserting thermometer halfway into
thickest part of chicken. Remove from oven; place pan with chicken on stovetop on
MEDIUM. Add oil and butter; carefully swirl. Baste with spoon, 1-3 min, until internal
temp reaches 165 degrees. Add red pepper sauce; heat through.

Vegetables: 0.25 cup(s) Calories: 280 Nutrition Info: Each serving (1 chicken breast,
1/4 cup sauce) contains 280 calories, 6 g carbohydrate, (0 g fiber), 28 g protein, 16 g
fat, (4 g saturated fat), 85 mg cholesterol, and 490 mg sodium.

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