Ingredients

The following ingredients have 4 Servings
  • 4 chicken breasts
  • 2 tablespoons olive oil
  • 1 12 oz jar roasted red peppers - drained
  • 3 cloves large garlic - rough chopped (the blender will do the rest of the work)
  • 1/4 cup fresh basil or 1 tablespoon dried
  • 1/4 cup chicken stock
  • 1/4 cup heavy cream ( half and half in a pinch but beware it can curdle if heated to fast and allowed to simmer to hot)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon chili flakes (optional)
  • 1/2 cup cherry tomatoes (optional)
  • 1/2 cup crumbled feta - (1/4 cup for sauce and 1/4 cup for topping)
  • Additional fresh basil to garnish (optional)

Instruction

  • Add drained roasted red peppers to blender along with garlic, basil, chicken stock, cream and 1/4 cup feta cheese.
  • Blend for about 30 seconds or until smooth.  Add salt, pepper and pinch of chili flakes.  Taste for seasoning.
  • Heat olive oil in large skillet.
  • Sear chicken until lightly brown - about 3 minutes on each side (will not be fully cooked but will continue to cook in sauce).
  • Pour sauce from blender over seared chicken and simmer for about 20 minutes or until internal temp of chicken reaches 165.
  • If using cherry tomatoes, toss in about 5 minutes before chicken is done. Top with additional feta, goat cheese or parm!
  • Serve with pasta, bread, salad or fresh steamed broccoli.