il in a pan and sear the chicken for 3-4 mins
Heat oil in a large nonstick frypan over medium heat.
Add potatoes, chicken and bell pepper to frypan.
Sprinkle with salt and pepper.
Cook 15 minutes, stirring frequently.
Add green beans and cook another 5 to 10 minutes or until chicken is no longer pink in centre and potatoes are tender.
Preheat oven to 400\u00b0F.
In a 9x13 rectangle pan, pour olive oil into bottom of pan. Place chicken on bottom, season with salt and pepper.
Spread onion, garlic and bell pepper slices on top.
Pour tomatoes over chicken and vegetables.
Sprinkle with herbs, lemon juice, and salt and pepper to taste.
Bake uncovered for 45-55 minute, till chicken is cooked through and peppers are very soft. Serve over rice or mashed potatoes.
Cut each chicken breast into several strips, then sprinkle with salt and pepper. Melt
Sprinkle chicken with salt and pepper.
Melt butter in heavy
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.
In a small bowl, mix together the soy sauce, oyster sauce, sherry and black pepper; set aside.
Heat the peanut oil in a wok/large skillet over high heat (do not let smoke).
Add garlic and onion to the hot oil and stir-fry for about 2 minutes.
Add the chicken strips, pepper strips and cashews; stir fry for an additional 4 minutes.
Add the soy sauce mixture and the cashews and stir fry for an additional 3-4 minutes or to desired doneness.
Serve over hot cooked rice or noodles.
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.
minutes. Stir chicken and bell pepper into squash mixture; cook and stir until heated
y sauce and sesame oil
edium-high heat. Add onion and cook until golden brown, 5
edium-high heat. Add onion and saute until browned, 5 to
Remove any excess fat from chicken breasts.
Boil chicken and bell pepper for 10-15 minutes, or until easy to tear apart.
Let chicken cool until only warm to the touch, then shred as thin and long as possible.
On medium-high heat in a skillet, cook meat, tomatoes, pepper, and spices about 10 minutes, or until chicken turns slightly tomato colored.
Serve hot with tortillas and beans.
ter, and drain again thoroughly.
For the chili pepper dressing:<
rning when baking.
RED PEPPER SAUCE:
Place garlic cloves
liberally season chicken breast with fajita seasoning and place in a
Heat chicken broth and water in a stockpot
and black pepper in a large resealable bag; add chicken, seal bag, and shake
Place potatoes, carrot, chicken, and bell pepper in bottom of crock pot.<
Cook bell pepper in 2 tsp oil in