Entrees Chicken, Peppers, Pasta, Artichoke Hearts 10:02 pm
Ingredients
1 package Perdue Short Cuts Carved Chicken Breast, Grilled Italian Style
8 ounces bow tie pasta
1 can (14 ounces) artichoke hearts, drained and quartered
1 jar (7 ounces) roasted red peppers, drained and coarsely chopped
1/3 cup vinaigrette dressing with Parmesan cheese
Directions
Cook pasta according to package directions. Drain pasta and return to saucepan. Stir in remaining ingredients. Cover and let stand 5 minutes or until chicken is warmed through.
Source: perdue
Entrees Almonds, Balsamic Vinegar, Chicken, Peppers 9:57 pm
Ingredients
2 large red bell peppers (about 3/4 pound)
2 large green bell peppers (about 3/4 pound)
2 teaspoons olive oil
1/3 cup raisins
1/4 cup balsamic vinegar
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup slivered almonds, toasted
6 (4-ounce) skinned, boned chicken breast halves
3 tablespoons dry breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 cup all-purpose flour
2 egg whites
2 teaspoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons water
Directions
Cut bell peppers into 2 x 2 1/2-inch strips. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add peppers; sauté 8 minutes. Add raisins; sauté 1 minute. Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute. Remove from heat; stir in almonds. Set aside, and keep warm. Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 3 minutes on each side or until done. Remove from heat. Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm. Add 2 tablespoons vinegar and water to pan; stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture.
Source: my recipes
Entrees and Vegetarian Peppers 10:47 pm
Ingredients
4 red or green bell peppers
2 cups (1 pint) cherry tomatos
1 medium onion
1 cup fresh basil leaves
3 garlic cloves
2 tsp olive oil
¼ tsp salt
¼ tsp pepper
Directions
Preheat oven to 425 degrees. Lightly oil a large shallow baking pan. Cut peppers lengthwise, wash & remove seeds. Arrange peppers cut sides up in baking pan and lightly oil the edges of the stems. Halve cherry tomatoes & chop onion and basil. Finely chop garlic. In a bowl toss tomatoes, onion, basil, garlic, olive oil, salt & pepper to taste. Spoon equal portions of mixture into peppers and roast upper third of oven until tender (about 20 minutes).
Makes 8 servings.
