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Name: Smoked Chicken with Roasted-Red Pepper Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 16 oz Skinless boneless chicken; 1/4 ts Black pepper; 1 c Salsa; 1/2 ts Ground coriander; 2 Turkey bacon slices; 3 Garlic minced; Chopped fresh cilantro;; 1/2 c Red onion; chopped; 7 oz Roasted red bell peppers;; 1/4 ts Salt; 1 Chipotle pepper; diced and

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INGREDIENTS

16 oz Skinless boneless chicken
1/4 ts Black pepper
1 c Salsa
1/2 ts Ground coriander
2 Turkey bacon slices
3 Garlic ; minced
Chopped fresh cilantro;
1/2 c Red onion; chopped
7 oz Roasted red bell peppers;
1/4 ts Salt
1 Chipotle pepper; diced and

Servings

INSTRUCTIONS

1. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from skillet; crumble and set aside. Sprinkle chicken with salt and black pepper. Add chicken to bacon drippings in pan; saute 2 minutes on each side. Remove chicken from pan. Add onion, coriander, garlic, and chile to pan; saute 3 minutes. Stir in salsa and bell peppers. Return chicken to pan. Cover and cook over medium heat 12 minutes or until chicken is done. Sprinkle with crumbled bacon; garnish with cilantro, if desired. Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup sauce). NOTES : Serve this dish with flour tortillas, if desired. Recipe by: Cooking Light March 1999 p. 117 Posted to EAT-LF Digest by Katherine Rodman on Mar 25, 1999,

NOTES

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Smoked Chicken with Roasted-Red Pepper Sauce

16 oz Skinless boneless chicken
1/4 ts Black pepper
1 c Salsa
1/2 ts Ground coriander
2 Turkey bacon slices
3 Garlic minced
 Chopped fresh cilantro;
1/2 c Red onion; chopped
7 oz Roasted red bell peppers;
1/4 ts Salt
1 Chipotle pepper; diced and

1. Cook bacon in a large nonstick skillet over medium-high heat until  crisp. Remove bacon from skillet; crumble and set aside. Sprinkle chicken  with salt and black pepper. Add chicken to bacon drippings in pan; saute 2  minutes on each side. Remove chicken from pan. Add onion, coriander,  garlic, and chile to pan; saute 3 minutes. Stir in salsa and bell peppers.  Return chicken to pan. Cover and cook over medium heat 12 minutes or until  chicken is done. Sprinkle with crumbled bacon; garnish with cilantro, if  desired. Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup  sauce).  NOTES : Serve this dish with flour tortillas, if desired.    Recipe by: Cooking Light March 1999 p. 117    Posted to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Mar  25, 1999,

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Nutrition

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Serving Size: 1 Serving (229g)
Recipe Makes: 4 servings

Calories: 171
Calories from Fat: 34 (20%)

Amt Per Serving		% DV

	Total Fat 3.8g	5 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 1g
Cholesterol 78.4mg		24 %
Sodium 477.4mg		16 %
Potassium 571.7mg		15 %
Total Carbohydrate 8.2g		2 %
	Dietary Fiber 2.4g	9 %
	Sugars, other 5.9g
Protein 25.7g		37 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 171

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