Ingredients for Grilled Chicken Breast With Creamy Red Pepper Sauce
- 2 (6-ounce) boneless, skinless chicken breasts
- Butter
- 1/2 cup chopped onion
- 2 cloves minced garlic
- Red Pepper
- Whipped Cream Cheese
- 1/2 cup low-fat sour cream
- Dry White Wine
- Fresh Parsley
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How to Make Grilled Chicken Breast With Creamy Red Pepper Sauce
- Prepare the sauce: While the chicken grills (see step 9), sauté 1/2 cup chopped onion and 2 cloves minced garlic in 1 tablespoon butter/margarine until the onion is translucent.
- Add the peppers: Add 1 red bell pepper, thinly sliced, to the pan and cook, stirring occasionally, until tender-crisp (about 5-7 minutes).
- Blend the sauce: In a blender, combine 4 ounces cream cheese (low-fat), 1/2 cup low-fat sour cream, 1/4 cup dry white wine, the cooked peppers, and onions. Blend until completely smooth, scraping down the sides as needed.
- Simmer the sauce: Return the sauce to the saucepan and cook over low heat until heated through (about 2-3 minutes).
- Prepare the chicken: Season two 6-ounce chicken breasts with salt and pepper.
- Grill the chicken: Grill the chicken breasts on a preheated grill or George Foreman grill for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
- Serve: Spoon the creamy red pepper sauce generously over the cooked chicken breasts.
- Garnish: Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
9g
Fat
40g
Carbs
1g
