Pepper Chicken
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
boneless skinless chicken breasts -- sliced thin |
|
1 |
whole |
shallot -- minced |
|
2 |
cloves |
garlic -- minced |
|
4 |
ounces |
roasted sweet red peppers -- sliced |
|
1 |
whole |
bell pepper -- orange or yellow -- sliced |
|
2 |
whole |
Roma tomatoes -- diced |
|
1/2 |
teaspoon |
cayenne pepper |
|
1 |
tablespoon |
olive oil |
|
2 |
ounces |
pimientos -- drained |
|
2 1/4 |
ounces |
olives -- drained and sliced |
|
1/4 |
teaspoon |
crushed red pepper flakes |
|
1/2 |
teaspoon |
paprika |
|
1 |
teaspoon |
seasoned salt |
|
1 |
tablespoon |
Dijon mustard |
|
1/2 |
teaspoon |
mustard seeds |
| Heat frying pan to medium. Add olive oil and heat until shimmering. |
| Add chicken, orange peppers, and shallots. Cook until chicken is browned. |
| Add roasted red peppers, tomatoes, pimentos, and olives. Heat through. |
| Add Dijon, salt, pepper, cayenne, paprika, and garlic. Cook until fragrant.
Makes 4 servings. |
| Per Serving: 214 Calories; 7g Fat (30.3% calories from fat); 28g Protein; 9g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 701mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. |