Add chicken to large frying pan. Add olive oil, butter, onion and garlic to chicken. Cook on medium/medium-hi heat for about 15 minutes until chicken is brown on both sides.
Add canned tomatoes, red bell pepper and oregano to chicken. Turn heat to low, cover pan with lid and simmer for 30-45 minutes, turning chicken every 10-15 minutes.
Serve and enjoy!
ater to a boil; add chicken and cook until no longer
heat oil, then add onion bell pepper and garlic, Saute until onions
he chicken for 3-4 mins, turning. Add the strips of pepper
RED PEPPER SAUCE:
Roast the red
he sliced carrots, onion, red bell pepper, garlic and dryed chili flakes
BROIL the bell pepper halves for about 10 minutes
ish or bowl. Dip each chicken breast in the egg substitute
arlic.
Stir in the chicken and let it stand at
For the red bell pepper pesto, quarter pepper; discard seeds and membranes. Roast
In a large skillet or wok heat oil over medium heat. Add chicken and saute for 15 to 20 minutes, or until cooked through (juices run clear and chicken meat is no longer pink inside).
Add green bell pepper, red bell pepper, lemon pepper seasoning, prepared gravy, and salt and pepper to taste. Stir all together; reduce heat to medium low and let all simmer about 10 minutes, or until bell peppers are tender and gravy has thickened.
Cook bell pepper in 2 tsp oil in
roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a
Marinated shredded chicken with egg yolk, cornstarch, lemon juice and few drops of oil for 30 minutes.
Heat a cup of oil, deep fry chicken and set aside.
Heat another tablespoon oil, saute garlic until fragrant, add sliced bell pepper, stir for 1 minutes. Stir in chicken and add half cup of water. Turn to high heat and stir for another 1 minute. Season with salt and pepper. Serve hot.
Mix garlic powder, chili powder, paprika, and basil in a large bowl. Add chicken strips; stir to coat with garlic powder mixture.
Heat oil in a large skillet over medium heat. Add chicken, onion, green bell pepper, and red bell pepper; cook and stir until chicken is no longer pink and vegetables are tender, 7 to 10 minutes.
minutes.
Add chopped bell pepper and stir-fry about 5
urning when baking.
RED PEPPER SAUCE:
Place garlic cloves
Saute chicken in hot oil in a heavy skillet 2 to 3 minutes. Add water and next 3 ingredients; bring to a boil.
Cover, reduce heat and simmer 8 minutes.
Stir in bell pepper strips.
minutes. Rub chicken with 1 tbsp lemon pepper seasoning. Spray pan
Saute the onion, garlic, and chilli in the oil until fragrant.
Add stock, tomatoes, and oregano and bring to the boil.
Tip in the bell pepper and chicken, lower heat and simmer for 5 minutes, ot until chicken is just cooked through.
Serve sprinkled with the herbs and add a squeeze of lemon juice.