We've had such a great response with Campbell's Roasted Red Pepper Chicken challenge. I mean judge for yourself, positive and tasty results through and through!
Everyone's photos look divine, don't you just want to jump through your screen?! As a major bonus, Campbell's is sharing 3 gift baskets, yup that means 3 winners for February's challenge! And the winners are... Chef Selim, Chef Maxine and Chef Katherine!
Chef Selim A: "Here is a picture of my chicken breast dinner. What a comforting recipe to cook after an exhausting day at work! Ready in no time, and very tasty!
Instead of the brown rice suggested in the recipe, I chose to make polenta 'fries' as a side. Delicious!"
Chef Maxine L: "Here is my fabulous roasted red pepper chicken! I chose to serve it with a deconstructed vegetable salad instead of rice, and everything turned out delish! I also omitted the ketchup because I'm not a fan. I haven't done a challenge in a while, but I'm glad to start up again."
Chef Katherine S: "For this month I changed the recipe very slightly. I used way more garlic, cream of mushroom soup instead of chicken, and added a little white wine to the mix instead of apple juice. Admittedly I forgot to add the cheese at the end, but to be honest I don't think it needed it. Something easy for a weeknight meal!"
Chef Beatrice T: "This was an easy to put together and yummy challenge. I love roasted red peppers in general. I topped the chicken with some goat cheese which added some contrast to the sweeter and creamy sauce. I served the chicken with rice and broccoli."
Chef Michelle: "I enjoyed the CCC for February. It was tasty. The smell in my kitchen was too much for my husband and he kept asking me like a little kid “Is it done yet?” Every 5 min. or so LOL! I added a little more juice and water at the end but the sauce was still a little thick, I’ll skip the juice all together next time - it isn't something I usually have on hand anyways. I added a lot more cheese to my husband’s plate after I took the picture, he loves his cheese!"
Chef Mackensey B: "I made the recipe almost as written. I added balsamic vinegar instead of apple juice (1/4 of a cup) and it was amazing. Brown rice was really good too, a nice healthy choice. I will definitely make this again."
Chef Cindy M: "This is my first challenge. I followed the recipe exactly, except I used Four Cheese Italiano Cheese instead of Mozzarella. I also made brown rice, but added some veggies and cooked the rice in chicken broth for added flavor. My husband and son loved it. It was very tasty and we will be making it again."
Chef Christopher N: "I didn't have apple juice handy so instead, I used the next best (better?) thing, merlot! It gave a deep flavour and added just enough sweetness. I ended up serving it on some linguine mixed with some butter and parsley and topped it off with some grated Beaufort that I picked up from the local market."
Chef Nizar A: "I didn't have all the ingredients for the Roasted Red Pepper Chicken, so I took inspiration from your recipe and made it my own. I stuffed the chicken breast with a mixture of feta cheese, roasted red peppers, and olives. Pan seared it and finished it in the oven. I also made the sauce from the drippings, added roasted red peppers to it and blended the entire sauce."
Chef Ilan K: "I replaced the roasted with red pepper with sliced baby tomatoes and also replaced the apple juice with red wine. I added some extra basil because I love basil! Boy, was it good. Definitely going to be trying this again."
Chef Jeanette B: "We prefer dark meat so I used thighs, switched the cream of chicken soup for 3/4 cup of Campbell’s Roasted Red Pepper and Tomatoes Soup. and 1/4 cup of whipping cream. Switched the apple juice for white wine and left out the ketchup. I made wild rice in chicken broth and sautéed mushrooms as a side."
Chef Darryl J: "This was a great week night dish that will please everyone, and would easily lend itself to a great variation of side dishes."
Chef Oceans Edge: "Not a recipe I would normally take note of, but it was quite tasty!"
Chef Sarah A: "I served the Roasted Red Pepper Chicken with white rice, broccoli and cauliflower as the side dishes. It was a little creamy because I added whipping cream instead of apple juice."
• January's CCC Mid-Month Results: Popcorn Rock Shrimp with Spicy Honey
• Post your photos in the gallery
• Chat in the forums
Posted: Thu, Mar 01 2012
by Valerie Outmezguine
Hi all, I'm the Community Producer of foodnetwork.ca. If you ever have any questions or concerns please don't hesitate to shoot them my way. I'm happy to help! A bit about me, I love baking and hate cooking, which is why I've started the vlog Starting from Scratch (left nav.) You see, this is my attempt to learn how to cook and enjoy the fruit of my labour while sharing it with all of you! Hope you enjoy it and if you ever have any pointers, let me in on them!