Recipes similar to Chicken with roasted peppers and coriander

Orange chicken is a very popular chicken recipe, especially in the Asian cuisine. There are a lot of variations for this recipe, depending mostly on the ingredients used. In this recipe, boneless chicken pieces are coated first in a seasoned egg mixture, then in flour and cornstarch, deep fried and then stir-fried and cooked in an orange flavored sauce. The chicken can be cooked in a wok or a deep frying pan.
 

Chicken breasts marinaded in lemon juice and garlic, grilled, and served with a tomato basil sauce. Great as a main dish when served with a simple green salad and pasta or polenta.
 

Penne and tomato sauce with sliced chicken breasts marinated in herbs. Great with freshly made gralic bread.
 

Chicken breasts cut into slices, cooked with eggplants (or aubergines) in a spicy wine, tomato and garlic sauce. This dish is a delicious, easy to prepare and low in calories.
 

Chicken breasts marinated in olive oil and oregano, slow cooked with garlic and orange or blood orange juice. You can marinate the chicken the day before, start cooking it in the morning and have it ready at lunch time.
 

An easy orange chicken recipe that can be ready in as little as 15 minutes. Boneless chicken breasts are sauteed in butter and served with an oranged flavored sauce made with onions, fresh orange juice and zest, tarragon and cream. 

Chicken breasts coated in breadcrumbs, topped with mozzarella cheese and baked in tomato sauce.
 

A simple, delicious pasta recipe, great for summer. Spaghetti is tossed with fried pancetta, cherry tomatoes, baby spinach and a homemade balsamic vinaigrette. The recipe can be ready in under 15 minutes.
 

In this Sicilian recipe, chicken is first marinated in herbs and nutmeg, browned in olive oil, onions, garlic, orange juice and white wine and then baked.
 

This basic Italian tomato sauce is a great sauce to use on top of pasta or as a base ingredient for a variety of tomato based pasta or other sauces. It is extremely easy to make and refrigerates well, for 2 weeks or more. Make more than you need and refrigerate in air-tight jars until you need it again. The secret in this sauce is the quality of the tomatoes. The better the tomatoes, the better the sauce.