To make sauce, puree roasted peppers, vinegar, garlic, and ¼ teaspoon salt in blender or food processor. Scrape mixture into small saucepan and set over medium heat. Cook, stirring frequently, until sauce just begins to simmer. Remove from heat and stir in 2 tablespoons basil. Keep warm.
Meanwhile, sprinkle chicken with remaining 2 tablespoons basil, remaining ½ teaspoon salt, black pepper, and cayenne. Heat oil in large skillet over medium heat. Add chicken and cook, turning once, until browned and cooked through, 8–10 minutes. Slice chicken and serve with sauce.
Serving size: 1 chicken breast and 2 tablespoons sauce
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (6g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (56%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1mg||0 %|
|Potassium 10mg||0 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.7g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 9
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