Chicken with Roasted-Pepper Sauce
Martha Stewart Living
2 red bell peppers, quartered lengthwise, ribs and seeds removed
2 garlic cloves (unpeeled)
1 tablespoon red-wine vinegar
3 tablespoons olive oil, plus more for grill
coarse salt and ground pepper
4 boneless, skinless chicken breast halves (about 6 ounces each)
arugula, for garnish (optional)
1. Heat broiler. Place peppers and garlic on a foil-lined baking sheet; broil 4 inches from heat source, skin side up, until peppers are blistered and blackened in spots and garlic is soft, about 20 minutes. Let cool, about 5 minutes. Use paper towels to rub off pepper skin; squeeze out garlic cloves (discard skins.)
2. Make sauce: In a blender, combine peppers, garlic, vinegar, 2 tablespoons oil, and 3 to 4 tablespoons water; season generously with salt and pepper. Blend until emulsified.
3. Heat grill to medium; oil grates. Rub both sides of chicken breasts with remaining tablespoon oil; season generously with salt and pepper. Grill chicken, turning once, until browned and cooked through, 5 to 8 minutes per side. Serve with sauce, and garnish with arugula, if desired.
I made the chicken with this super simple recipe out of the same magazine for Roasted Asparagus with Parmesan:
Preheat oven to 450 degrees. Trim tough ends from 2 bunches asparagus. On a rimmed baking sheet, toss asparagus with 1 tablespoon olive oil; season with coarse salt and ground pepper. Spread in an even layer. Sprinkle with 1/4 cup finely grated Parmesan cheese. Roast until the asparagus is tender and cheese is melted, 10 to 15 minutes. Serve immediately.
You will not go wrong with these recipes!