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Smoked Chicken w/ Roasted-Red Pepper Sauce

Source of Recipe

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Smoked Chicken w/ Roasted-Red Pepper Sauce

Cooking Light - March 1999 - Jeanne Thiel Kelley,
Reviews rate this recipe 4 of 5 stars.
4 servings (serving size: 1 chicken breast half and 1/2 cup sauce)

Ingredients:
2 bacon slices
4 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped red onion
1/2 teaspoon ground coriander
3 garlic cloves, minced
1 drained canned chipotle chile in adobo sauce, diced
1 cup salsa
1 (7-ounce) bottle roasted red bell peppers, drained and sliced
Chopped fresh cilantro (optional)

Preparation:
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; sauté 2 minutes on each side. Remove chicken from pan.

Add onion, coriander, garlic, and chile to pan; sauté 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.

1/4 of recipe equals: Calories 189 (Calories from fat 18 %); Fat 3.7 g (Satfat 1.1 g, Monofat 1.3 g, Polyfat 0.6 g); Protein 28.8 g; Carbohydrate 8.9 g; Fiber 2.1 g; Cholesterol 69 mg; Sodium 570 mg