Pound chicken to 1/2\" thickness. Sprinkle with salt and pepper.
Heat
Cook the pasta in boiling salted water according to the package instructions. Drain and keep warm.
Heat 2 tbsp oil in a frying pan and brown the chicken. Add the whole peppers and season with salt and black pepper. Cook over medium heat for 5 mins.
To make the dressing, mix the vinegar, pesto and 4 tbsp oil. Toss with the pasta. Arrange the pasta, chicken and peppers on plates and garnish with olives and basil.
In large skillet, heat olive oil.
Add chopped up chicken to heat.
Cut peppers into thin slices and add to chicken along with one tablespoon butter.
Then add vinegar, basil and oregano; let simmer 1 hour or until chicken is done.
In a large pot, boil water.
Add spaghetti.
Cook until done and drain.
Add 1 tablespoon of butter to drained spaghetti and stir.
Add the chicken and peppers and sauce from skillet.
Stir and serve.
Place chicken in slow cooker. Sprinkle with garlic powder and season salt, to
Stir together barbecue sauce, lime juice, Worcestershire sauce and chili powder.
Pour over chicken.
Cover and marinate in refrigerator several hours or overnight.
Drain, reserving marinade.
Place chicken and peppers on greased grill over low coals (coals will be ash gray) and grill 10 minutes on each side or until tender, brushing frequently with reserved marinade.
ith tart dough, trim excess and prick base with a fork
Cook onion, chicken and garlic in large frying pan till brown.
In stock pot simmer peppers and tomatoes. Add chicken and onions and continue to simmer.
Add spices to taste.
Stir in sugar to cut acidic taste of tomato.
Serve as side dish or over pasta.
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.
b>and oregano in a resealable plastic food storage bag.
Add chicken and peppers
>For both the pepper and chicken sauce, mince the 8
vinegar, oil, lemon juice, salt and pepper in bowl of a
o package directions.
Cut chicken on an angle across the
Heat half of oil in skillet.
Add chicken and cook about 5 minutes until no longer pink.
Remove to plate.
Add rest of oil to skillet.
Add peppers, garlic, onion, salt and oregano.
Cook, stirring, until vegetables are tender-crisp.
Add chicken, salsa and drained beans; heat through.
Serve with warm tortillas.
Salt chicken breasts on both sides.
Pour olive oil into a large, heavy fry pan and place on medium heat. When hot, place chicken breasts in pan and brown on both sides.
Add garlic to pan and saute with chicken over low heat.
Cut peppers into large strips and place in pan.
Pour 12 oz white wine into pan and cook on medium heat until chicken is cooked through. If wine evaporates, add 4 oz more and continue to cook.
Slice chicken and place on platter with the garlic slices and red pepper. Pour wine sauce over top and serve.
In medium bowl, gently stir together chicken and peppers. In cup, stir together oil, vinegar, basil, oregano and garlic. Pour dressing over chicken and peppers.
Toss gently and serve on salad greens.
Pound the chicken breast halves with a meat
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
ver high heat.
Add chicken and cook, stirring frequently, until no
Place chicken breast halves in large skillet.
Arrange bell pepper strips around chicken.
In small bowl, combine orange juice, lime juice, honey, paprika, salt and pepper; blend well.
Pour over chicken and peppers.
Bring to a boil; reduce heat.
Cover.
Simmer 8 to 10 minutes until chicken is no longer pink.
Using slotted spoon, transfer chicken and peppers to serving plate; keep warm.
1/2 tsp ground coriander and 1/4 cup water then