Southwest Barbecued Chicken With Tomato Red Pepper Dressing
photo by Srt
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
-
Chicken
- 4.92 ml red chili powder (or to taste)
- 4.92 ml canola oil
- 2.46 ml honey (optional)
- 2 boneless skinless chicken breast halves (about 8 ounces)
-
Tomato Red Pepper Salad Dressing
- 170.09 g can tomato paste (use Contadina Pesto Tomato paste if you find it)
- 1 whole roasted red pepper (or pimento from a jar)
- 29.58 ml red wine vinegar
- 29.58 ml water
- 1 garlic clove, chopped
- 4.92 ml dried basil
directions
-
Tomato Red Pepper Salad Dressing:
- Combine all ingredients in a blender container. Blend until well mixed.
-
Prepare Barbecued Chicken:
- Preheat the oven to 375 degrees (or, fire up the grill).
- Mix together the salad dressing, red chile powder, canola oil and honey, if using. Pour half the dressing over the chicken breasts in a lightly oiled or nonstick baking dish.
- Bake for 10 minutes. Baste with remaining sauce and cook about another 10-15 minutes or until done. Be careful not to overcook.
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