Chicken in Red Pepper Sauce

• 4 skinless, boneless chicken breasts (about 8 ounces each)
• 1 red bell pepper, quartered
• 2 cups low-sodium chicken broth
• 1 1/2 pounds green beans, trimmed
• Juice of 1/2 lemon
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 2 tablespoons sliced almonds
• 2 cloves garlic, lightly crushed
• 1 thick slice country bread, cut into cubes (1 1/4 cups)
• 2 tablespoons capers, drained
• 2 tablespoons roughly chopped fresh parsley

1. Put the chicken in a medium Dutch oven or heavy pot and add the bell pepper and chicken broth.
2. Bring to a boil.
3. Cover and reduce the heat to medium low; gently simmer until the chicken is just cooked through, about 12 minutes.
4. Transfer the chicken and bell pepper to a plate using a slotted spoon; let cool.
5. Shred the chicken.
6. Add the beans to the pot with the broth.
7. Increase the heat to high, cover and cook until crisp-tender, 7 minutes.
8. Transfer the beans to a colander using a slotted spoon, reserving the broth in the pot; rinse under cold water and let drain.
9. Transfer to a medium bowl and toss with the lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt.
10. Meanwhile, lightly toast the almonds in a dry skillet over medium heat, 1 to 2 minutes; remove to a plate and set aside.
11. Add the remaining 1 tablespoon olive oil and the garlic to the skillet.
12. Cook until softened, about 1 minute.
13. Add the bread.
14. Cook, stirring often, until golden, about 5 minutes.
15. Transfer the garlic and bread to a blender or food processor along with the bell pepper, 1/2 cup of the warm broth, 1 tablespoon each capers and parsley, and 1/4 teaspoon salt.
16. Puree until smooth; transfer to a large bowl.
17. Add the chicken to the red pepper sauce; season with salt and toss.
18. Top each serving with the remaining capers and parsley; serve the green beans on the side, sprinkled with the almonds.
19. Photograph by Charles Masters

skinless, red bell pepper, chicken broth, green beans, lemon, extravirgin olive oil, kosher salt, almonds, garlic, country bread, capers, parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-in-red-pepper-sauce.html (may not work)