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Rosemary and Red Pepper Chicken Breasts Recipe
|Onion||1 Small, thinly sliced|
|Red bell pepper||1 Medium, seeded and cut into thin bite size strips|
|Garlic||4 Clove (20 gm), minced / pressed|
|Dry rosemary||2 Teaspoon|
|Dry oregano||1⁄2 Teaspoon|
|Mild turkey italian sausages||8 Ounce|
|Skinless boneless chicken breast halves||2 1⁄2 Pound (8 Pieces)|
|Coarsely ground pepper||1⁄4 Teaspoon|
|Dry vermouth||1⁄4 Cup (4 tbs)|
|Cornstarch||1 1⁄2 Tablespoon, blended with 2 tablespoons cold water|
|Cold water||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
Calories 235 Calories from Fat 39
% Daily Value*
Total Fat 4 g6.7%
Saturated Fat 1.1 g5.7%
Trans Fat 0.1 g
Cholesterol 103.5 mg
Sodium 313.1 mg13%
Total Carbohydrates 7 g2.4%
Dietary Fiber 1.4 g5.8%
Sugars 1.5 g
Protein 39 g77.4%
Vitamin A 15.3% Vitamin C 46.5%
Calcium 5.5% Iron 12.2%
*Based on a 2000 Calorie diet
Crumble sausages over onion mixture.
Rinse chicken and pat dry; then arrange, overlapping pieces slightly, over sausage mixture.
Sprinkle with pepper; pour in vermouth.
Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).
Lift chicken to a warm deep platter and keep warm.
Blend cornstarch mixture into cooking liquid.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes).
Season sauce to taste with salt; spoon over chicken.
Sprinkle with parsley.