Chicken with Cherry Pepper Sauce
4 skinless, boneless chicken breast halves (1 to 1 11/4 lb total)
2/3 cup bottled roasted red sweet peppers, drained
1/3 cup frozen unsweetened pitted dark sweet cherries, thawed (undrained)
1/8 teaspoon cayenne pepper (optional)
1 ounce semisoft goat cheese (chèvre), crumbled
1 tablespoon snipped fresh chives
1. Coat an unheated large nonstick skillet with nonstick cooking spray;
heat over medium heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4
teaspoon black pepper. Add chicken to hot skillet. Cook 8 to 10 minutes
or until no longer pink (170 degrees F), turning once halfway through
2. Meanwhile, finely chop roasted peppers and cherries. In a bowl stir
together the roasted peppers, cherries,
1/8 teaspoon salt, and, if desired, the cayenne pepper.
3..Transfer chicken to four serving plates. Spoon cherry pepper sauce
over chicken. Sprinkle with goat cheese and chives.
Makes: 4 servings (1 piece chicken and 2 tablespoons sauce each)
Nutritional Information per Serving: 168 cal., 5 g total fat (3 g sat.
fat), 78 mg chol., 361 mg sodium, 4 g carb., 2 g fiber, 26 g pro.
Exchanges: 3.5 lean meat, 0.5 vegetable.
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Posted by: Darlene BC <firstname.lastname@example.org>
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