Grilled Chicken with Spinach, Feta and Red Pepper Sauce
Kitchen Tested 
- Yield 4 servings
- Prep 10 mins
- Cook 14 mins
The sweet pepper sauce picks up some smoke from the grill, a perfect counterpoint for the full-bodied sheep cheese dressing the herb-grilled chicken.
Mark Boughton
To grill the peppers, preheat grill. Place 2 red bell peppers on grill and cook, turning until charred all over. Place peppers in a paper or plastic bag to let steam for 10 minutes. Peel and seed peppers.
Ingredients
- Grilled chicken:
- 4 boneless, skinless chicken breasts
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon Coarsely ground black pepper
- Red pepper sauce:
- 2 pounds grilled red bell peppers
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon Coarsely ground black pepper
- 4 ounces crumbled feta cheese
Instructions
- To prepare chicken, place chicken, olive oil, vinegar, salt and pepper in a zip-top plastic bag; place in refrigerator and marinate 2 to 24 hours.
- To prepare sauce, place grilled peppers, oil, vinegar, salt and pepper in a food processor or blender; purée until smooth.
- Remove chicken from marinade; discard marinade. Grill chicken 7 minutes, turn, top with feta and cook 7 more minutes or until cooked through.
- Arrange spinach on serving plate, top with chicken and serve with red pepper sauce.
Recipe by Deborah Krasner.
