"This is a one dish meal that can be prepared quickly and easily." — MKATES
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boned and skinned chicken breast halves
salt and pepper to taste
fresh asparagus, trimmed and cut into 2 inch pieces
1 (7 ounce) jar
roasted red peppers, drained and chopped
chopped roma (plum) tomatoes
balsamic vinegar, or to taste
shredded mozzarella cheese
Excellent as well as very easy and quick to make. I didn't have any roasted red peppers, so I just used fresh and it was still excellent. Quick, easy, very tasty and healthy to boot - what more could you ask? Will definitely make this again! Edited to add: Have now made this with fresh peppers and roasted red peppers - no discernable difference in taste. Might as well use fresh - it's cheaper!
Kind of bland. I added four cloves of garlic, crushed because you get more flavor that way. I also had to add more chicken broth because it evaporated while cooking the chicken. I used roasted red peppers from a jar and fresh asparagus and omitted the tomatoes, but used the balsamic vinegar, salt and pepper. I even added some Parmesan to the mozzarella and it was still nothing to die for. I was pretty disappointed because of all the rave reviews, but I can't figure out what would jazz this recipe up. Likely won't make again, but no offense to the recipe poster - obviously it's good to many others. Just not for me.
This was an interesting method for cooking chicken as I'm used to sauteeing it in either butter or olive oil. I thought I'd try this route for healthy cooking but the broth evaporated before the chicken was fully cooked so I ended up adding butter & olive oil after about 10 minutes. Although not how the original recipe intended, it turned out really good. If you don't have roasted red pepper on hand, you can just put it over a gas burner flame or grill it on a BBQ, black scorch marks and all, then peel, seed, and chop it up. It worked out great that way. When I added the vegetables, I covered the pan to keep the chicken moist. Total cook time was more like 10 minutes for 3 big chicken breasts plus 8 minutes more after adding the veggies. I think next time I might saute the chicken in olive oil, deglaze the pan with broth and then add the veggies chicken for last 10 minutes. The balsamic ties the strong flavor of the vegetables together with the chicken nicely.
EXCELLENT! EXCELLENT! I am on the South Beach Diet Phase 1 and I reaaly enjoyed this recipe!
The 1/2 cup of chicken broth had evaporated when it was time to add the veggies, so I added more. It made a good sauce for the chicken. I double the vinegar and it gave it a little "kick". Since I didn't have any low fat cheese, I skipped it. I will prepare this often but will make sure that I have the low fat cheese on hand in the future. My husband loved it as well. He said "It's a keeper."
This dish is WONDERFUL. Instead of the chopped tomato I used diced tomatoes w/chipotle. It added even more flavor. It was easy and delicious.
We love this dish! Perfect just the way it is - the flavors "meld" in your mouth! Only thing I did different was add more garlic mmmmmmmmm! Making it again tonight, Thanks so much!
This dish was awesome!!! The only changes I made was I added some chopped fresh basil, a little extra balsalmic vinegar, and stirred in the (low-fat) mozzarella cheese. Served with Italian Rice from this site. It was so good that I don't know if I will be able to wait til lunch today to have the leftovers! Thanks so much for the yummy, pretty, healthy dinner!
This was fantastic. My chicken was still a little on the frozen side, so I diced it before cooking it. Other than that, I followed the recipie exactly and it came out great. The ingredients complimented each other quite well. I will probably increase the amount of broth and serve over some pasta next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken with Asparagus and Roasted Red Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 184
** Calories from Fat: 45
Chicken breasts are rolled around asparagus and cheese, breaded, and baked.
This light and tasty pasta is ready in about 30 minutes.
A crunchy chop salad gives roasted chicken contrasts of taste, color, & texture.