CHICKEN PEPPER ONION RECIPES

CHICKEN WITH PEPPERS AND ONIONS RECIPE - FOOD.COM

Chicken With Peppers and Onions Recipe - Food.com image

Make and share this Chicken With Peppers and Onions recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts
1/2 teaspoon garlic salt
2 green bell peppers, sliced into strips
1 large white onion, sliced into strips
2 garlic cloves, minced
1 cup mozzarella cheese
2 tablespoons butter
4 tablespoons olive oil
1/2 cup water

Steps:

Sprinkle chicken with garlic salt. In skillet, melt 1 tablspoon butter and add 1 tablespoon olive oil.
Cook chicken over medium high heat until done. Sprinkle 1/4 cup mozzarella on each breast. Remove from heat and allow cheese to melt.
To another skillet, add remaining olive oil and butter.
Add onions, peppers and minced garlic and cook on medium high. Add water and cover.
Cook until peppers and onions are tender, stirring often. Remove lid and cook until water evaporates.
Place peppers and onions over chicken and serve.

Nutrition Facts : Calories 413.9, FatContent 27.1, SaturatedFatContent 9.6, CholesterolContent 105.8, SodiumContent 297.2, CarbohydrateContent 7.7, FiberContent 1.6, SugarContent 3.3, ProteinContent 34.5

CHICKEN, PEPPERS AND ONIONS | RECIPE - RACHAEL RAY SHOW

Chicken, Peppers and Onions | Recipe - Rachael Ray Show image

Chicken, Peppers and Onions

Provided by The Rachael Ray Staff

Number Of Ingredients 29

Ingredients

3 tablespoons olive oil
12 chicken breast tenders or 6 boneless
skinless thighs
halved
1 teaspoon fennel seeds
1 teaspoon crushed red pepper flake
Salt and pepper
1 small bulb fennel
quartered
cored and thinly sliced
2 cubanelle peppers
halved
seeded and thinly sliced
1 mild or sweet red pepper
seeded
quartered and sliced
1 onion
quartered and thinly sliced
4 cloves garlic
sliced
2 tablespoons tomato paste
1 cup dry white or red wine or chicken stock
1 28-ounce can Italian tomatoes
A few leaves basil
torn
Crusty bread
for mopping
Freshly grated Parm
for topping

Steps:

Heat a couple tablespoons of olive oil, 2 turns of the pan, in a large, deep skillet over medium-high heat
Season the chicken with salt, pepper, fennel seed and red pepper
Cook, turning occasionally, until golden brown but still tender, 7-8 minutes
Remove chicken to a plate
To the skillet, add a little more oil, 1 turn of the pan
Add fennel, peppers, onions and garlic, some salt and pepper, and partially cover the pan
Cook vegetables to soften 10-15 minutes, stirring occasionally
Add tomato paste then wine or stock and tomatoes
Break up tomatoes and simmer sauce 20 minutes to thicken
Add chicken back to pan and simmer 10 minutes more
Add basil and serve with bread and a little grated cheese

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