
Grilled Chicken with Feta and Red Pepper Sauce
Sweet pepper sauce is a perfect counterpoint for full-bodied feta in this herby grilled chicken.
To grill the peppers, preheat grill. Place two 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 (12)
Grilled Chicken
- 4 Boneless Skinless Chicken Breasts
- 3 T Extra Virgin Olive Oil
- 2 T Balsamic Vinegar
- ½ tsp Kosher Salt
- ¼ tsp Freshly Ground Black Pepper
- 4 cup Spinach
Red Pepper Sauce
- 2 lb Red Bell Pepper
- 3 T Extra Virgin Olive Oil
- 1 T Balsamic Vinegar
- ¼ tsp Salt
- ¼ tsp Freshly Ground Black Pepper
- 4 oz Feta Cheese
Directions
- 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.