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Sautéed Chicken with Spicy Roasted Red Pepper Aioli

Posted Sep 24 2010 6:27am
Finally I'm posting the recipe I made while I was camping. 

The original recipe for the aioli came from Kalyn's Kitchen and recently I had gotten a shipment of the new flavored mayo samples from Kraft .  The hot and spicy one sounded like a perfect one to try. 

It came out great...like a creamy buffalo wing sauce.  Believe it or not it also made a great dip for sushi instead of shrimp sauce!




I'm just warning you that this sauce comes out in hypercolor but it's delish.  The spiciness is cut by the creamy mayo.  Mmmm..... 


Sautéed Chicken with Spicy Roasted Red Pepper and Garlic Aioli and EggplantAltered from this Kayln's Kitchen recipe
Serves 3 Printable Recipe Ingredients


Ingredients

Aioli:Spicy Roasted Red Pepper and Garlic Aioli 1 jar roasted red peppers (8 oz.) 2 Tbsp garlic minced garlic 1/4 cup Kraft Hot and Spicy Mayo 2 Tbsp extra-virgin olive oilCoarse salt and fresh ground black pepper to taste
Chicken and Eggplant:3 chicken breastsPoultry seasoning such as Montreal1 eggplant diced1/8 cup white wineCoarse salt, fresh ground pepper and garlic powder to tasteOlive oil cooking spray
Directions
1. Dry the diced red peppers as much as possible, squeezing the liquid out on several layers of paper towels.** Add the peppers and the remaining aioli ingredients to a food processor, blender or Magic Bullet and blend on high speed until mixture is creamy.
2. Spray a large skillet with cooking spray and heat over medium high heat.  Add the onion and cook five minutes, stirring frequently.
3. Season the chicken breast on both sides with poultry seasoning and spray with cooking spray.  Move the onions to the side of the pan and add the chicken.  Cook on first side for about six minutes, until it begins to brown.
4. Turn chicken breasts and add the eggplant.  Season eggplant with salt, pepper and garlic powder.  Cook on the second side for about six to seven minutes or until chicken is cooked through. 
5. Remove the chicken from the skillet and set aside to rest, leaving eggplant in the skillet to continue cooking.  Add a dash of white wine to the pan, about 1/8 cup, stir to deglaze, scraping the brown bits on the bottom.  Cook an additional 6 to 10 minutes or until the eggplant begins to brown.
**Note:The paper towels keep the aioli from becoming too liquidy
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