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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Forgot where I got this, but I serve on top of pasta and it's a nice change from your regular tomato sauce. Ingredients:
2 medium red bell peppers, roasted, peeled, and seeded (i've used jarred with great results as well) |
1 lb chicken breast, cut into cutlets |
salt and pepper |
2 green onions, thinly sliced |
2 garlic cloves, minced |
2 tablespoons olive oil |
1/4 teaspoon cayenne pepper |
1 teaspoon sweet paprika |
Directions:
1. Puree bell pepper in blender or food processor and set aside.
2. Pound chicken flat and season both sides with salt and pepper.
3. Heat large skillet and cook chicken in hot oil until both sides are cooked through.
4. Remove chicken from pan and keep warm.
5. Add onions and garlic to skillet. Cook until soft.
6. Add pureed bell peppers, paprika, salt, and cayenne pepper. Bring to a boil and serve over chicken.
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