Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 2 tablespoons olive oil
- 1 jar (12 ounces) roasted red peppers, drained
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
- 1/4 cup chicken broth
- 1/4 cup heavy cream
Special equipment needed:
- Grill pan or outdoor grill
- Blender or food processor
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. Season chicken breasts with salt and pepper.
3. Brush chicken with olive oil.
4. Grill chicken for 4-5 minutes per side, or until cooked through.
5. While chicken is grilling, prepare the sauce.
6. In a blender or food processor, combine roasted red peppers, garlic, parsley, basil, Parmesan cheese, chicken broth, and heavy cream.
7. Blend until smooth.
8. Season with salt and pepper to taste.
9. Serve grilled chicken paillard with roasted red pepper sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 8g
- Protein: 38g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or pork chops.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add a pinch of red pepper flakes to the sauce for a spicy kick.
- Top the grilled chicken with crumbled feta cheese or chopped Kalamata olives for a Mediterranean twist.
Tips and tricks:
- Pound the chicken breasts to an even thickness for even cooking.
- Let the chicken rest for a few minutes before slicing to keep the juices inside.
- The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
- Store leftover grilled chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken in the microwave or oven until heated through.
- Reheat sauce in a saucepan over low heat, stirring occasionally.
Presentation ideas:
- Slice the grilled chicken and arrange it on a platter with the roasted red pepper sauce drizzled over the top.
- Garnish with fresh parsley or basil leaves.
Garnishes:
- Fresh parsley or basil leaves
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the chicken is sticking to the grill pan or outdoor grill, brush it with more olive oil or use a non-stick spray.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Paillard is a French term that refers to a thinly pounded piece of meat.
Flavor profiles:
- The grilled chicken is savory and smoky, while the roasted red pepper sauce is sweet and tangy.
Serving suggestions:
- Serve the grilled chicken paillard with roasted red pepper sauce as a main course for dinner.
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