DIRECTIONS
How to make this pan-seared chicken breast:
1. Start by seasoning chicken breasts with Italian seasoning, salt, and pepper on both sides.
2. In a large skillet, add olive oil and heat over medium-low heat.
3. Add the chicken breasts to the pan and cook for about 5 minutes per side, or until a nice golden brown and juices run clear. Transfer cooked chicken to a plate.
4. In the same skillet, add the roasted bell pepper sauce, oil, and Cayenne pepper, and reduce the heat to low. Slowly increase the heat to medium-low and bring the sauce to a gentle simmer. Simmer for 5 minutes, stirring occasionally.
5. In the sauce, whisk in diced butter and grated parmesan cheese until melted.
6. Carefully return the cooked chicken breasts to the skillet and allow them to simmer in the sauce for 3 minutes more.
7. Serve chicken over steamed cauliflower rice, bulgur, pasta or rice and garnish with chopped parsley or basil, and more parmesan cheese. Enjoy!
Notes:
Cooking times can vary depending on the size and thickness of your chicken breasts. The internal temperature should show at least 165ºF (74ºC).
Go easy on the salt, or simply skip it (especially if you follow a low sodium diet), because the sauce and parmesan should bring enough saltiness.
If you’d like to make your own roasted bell pepper sauce: In a food processor, combine canned roasted bell peppers, garlic, basil, and Cayenne (if using). Mix until smooth.
