Best 7 Baked Chicken With Roasted Red Pepper Basil Dip Recipes

CHICKEN WITH GARLIC, BASIL, AND PARSLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
• Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

ROAST CHICKEN WITH PEPPERS, FOCACCIA AND BASIL AIOLI

Steps:

• Prepare the chicken: Set the chicken on a work surface breast-side down. Use shears or kitchen scissors to remove and discard the backbone, then cut through the wishbone and along one side of the breast plate to separate the chicken into two halves. In a 9-by-13-inch (or similar size) baking dish, season the two chicken halves with half the oregano, 1 tablespoon salt and a few grinds of pepper. Drizzle with 3/4 cup vinegar. Set aside, or cover and refrigerate up to 2 hours in advance.
• Blister the peppers: Turn the stovetop gas flames on high heat. Place the peppers directly over the flames, bottom-side down, and blister until the peppers are beginning to soften, rotating until the bottom, sides and tops are blackened, about 10 minutes. Transfer to a paper bag, fold to seal and let cool, 5 minutes.
• Working over a bowl to collect the juices, peel each pepper, then tear into thick strips, discarding the stems and seeds as you separate the pepper. Season peppers with the remaining 1/4 cup vinegar, 1 1/2 teaspoons oregano and 1 1/2 teaspoons salt, and toss to coat.
• Heat the oven to 450 degrees.
• Tear 2 pieces of focaccia (using about half the loaf) into portions that are slightly smaller than the 2 pieces of chicken. Rub both pieces of focaccia with the halved garlic and transfer to the baking dish. Place the marinated chicken on top of each piece of torn focaccia, skin side up. Tuck garlic heads and peppers around the chicken. Tear remaining focaccia into shards and tuck these around the chicken and peppers. Pour any juices from the peppers over the whole dish and drizzle the olive oil over everything.
• Bake until the chicken comes to 165 degrees, about 1 hour, depending on the size of your bird. If bread or peppers are getting burned before the chicken is fully cooked, cover those areas with aluminum foil and continue cooking.
• Meanwhile, prepare the aioli: Using a mortar and pestle, working in batches if necessary, mash basil with lemon juice, garlic and sea salt until it forms a paste. Either by hand in a bowl with a whisk or in a food processor, whirl egg yolks then begin adding the oil very slowly, whisking or blending until mixture is emulsified and thickened and all the oil has been added. (If mixture seems to thicken too much for the machine as you blend, pause to add a tablespoon of cold water.) Blend in basil paste until combined. Add additional cold water, 1 tablespoon at a time, to achieve a dippable texture; season to taste with salt and lemon. (Makes 3 1/2 cups.) Use immediately or refrigerate until use, up to 3 days (see Tip).
• Once chicken is cooked through, remove from oven and let rest for 5 to 10 minutes. Serve directly from the baking dish, family-style, with aioli on the side.

CHICKEN WITH ROASTED RED PEPPER SAUCE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 15 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; transfer to a food processor., Remove papery outer skin from garlic (do not peel or separate cloves); cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into the food processor with peppers; cover and process until almost smooth. Set aside., Sprinkle both sides of chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, cook chicken in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm., In the same skillet, cook leek for 2 minutes or until leek is lightly browned. Add broth, stirring to loosen any browned bits from pan. Add red pepper mixture, chicken and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes until the chicken juices run clear. Uncover; pepper sauce over pasta if desired. Sprinkle with Parmesan cheese.

BAKED CHICKEN WITH ROASTED RED PEPPER BASIL DIP

Steps:

• Heat oven to 350ºF.
• Coat chicken with coating mix and bake as directed on package.
• Meanwhile, mix remaining ingredients until blended.
• Serve chicken with sour cream dip.

GARLIC BASIL CHICKEN WITH RED ROASTED PEPPER ALFREDO SPAGHETTI

Steps:

• Pre-heat oven 350.
• Mix half of chopped fresh basil, melted butter and garlic together in baking casserole dish.
• Place chicken breasts on top of mixture and top with remaining fresh chopped basil. Bake covered for 45 minutes.
• Bake uncovered for 15 minutes.
• Prepare spaghetti noodles boil for 7-10 minutes to preferred taste.
• Over low heat warm alfredo sauce, stir often. Be careful not to scorch.
• Serve. Pepper to taste.

CHICKEN WITH ROASTED RED PEPPERS

Steps:

• In olive oil flavored spray, brown chicken.
• Add all other ingredients and simmer until hot.
• Serve with pasta or rice.

BAKED CHICKEN WITH ROASTED RED PEPPER BASIL DIP

Steps:

• Heat oven to 350ºF.
• Coat chicken with coating mix and bake as directed on package.
• Meanwhile, mix remaining ingredients until blended.
• Serve chicken with sour cream dip.