Monday, May 24, 2010
Chicken and Peppers - YUM!
I made up this recipe about 2 months ago and Ryan keeps requesting it... so the word on the street is, it's good! Adjust to your tastes and use different veggies to change it up. I've added chopped yellow onion and spinach to this too.
1/2 cup white wine
1 cup cherry tomatoes - cut into quarters
1/4 cup chopped red pepper
1/4 cup chopped green pepper
4-4oz. Chicken breasts
4-2oz. slices of mozzarella (1/2 of mozzarella ball)
4 tbsp whole wheat flour
2 tbsp. margarine
Preferred flavor of Uncle Ben's 90 second whole grain rice
In large skillet, combine 1 tbsp of olive oil and 1 tbsp of margarine and heat on high heat until melted. Season all 4 chicken breasts with kosher salt and ground pepper - coat lightly in whole wheat flour and drop into skillet (be careful of splatter). Cook chicken for 3 minutes on each side turning once. Transfer cooked chicken into glass baking dish that has been sprayed with cooking spray. (Chicken will look golden brown). Cover each 4 oz. piece of chicken with a thick slice of mozzarella. While chicken is cooking, saute peppers and tomatoes in olive oil for 3-4 minutes. At the 4 minute mark, add 1/2 cup of white wine and bring to a simmer. Let mixture simmer for 5 minutes. Pour pepper and tomato mixture over chicken and cheese in baking dish. Bake at 350 degrees for 30 minutes. Serve with brown rice (we prefer uncle 90 second instant rice).