Chris' Recipes

Bon Appetite!

Easy Chicken and Peppers

Written By: Chris - Apr• 15•13

This is dish prepared with ingredients that I typically have on hand, that includes outstanding flavor that is so easy to make!  Savory tender sautéed chicken and sweet colorful mixed peppers are all of Bill’s favorites.  I know it’s going to be just delicious while he doesn’t realize I didn’t have to work too hard preparing it!  A simple salad and doctored up biscuit mix made this a win-win meal!

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Ingredients:

2 Tablespoons Seasoned Olive Oil
10 Chicken Tenderloin, skinless, boneless
Salt and Pepper, to taste
1 Onion, medium thinly sliced
2 Garlic Cloves, pressed
Mini Bell Peppers to equal about 1 1/2 Cups:

Red Bell Pepper, thinly sliced
Yellow Bell Pepper, thinly sliced
Orange Bell Pepper, thinly sliced
1 Tablespoon Basil, dried
1 Tablespoon Balsamic Vinegar
1/2 Cup Six Cheese Italian Variety, shredded

Heat 1 of the tablespoons of olive oil (I use the infused sun-dried tomatoes and basil type) with in a large skillet over medium-high heat.  Saute the onions and cook about five minutes until they become translucent and soft.  Add the garlic and cook for an additional two to three minutes.

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I like the Harissa Infused Oil while cooking the chicken because it adds a terrific punch and is especially flavorful with roasted or caramelized vegetables!  Harissa is made with (often smoked) chili peppers, garlic, caraway, coriander, cumin pounded to a paste, then left to develop its flavors.  I picked this up in Napa, but you can find it in stores or on line!  I suggest you give it a try.

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Once the onions are tender, stir in the peppers and garlic and continue to cook over medium high heat until the peppers feel al dente; about three to five minutes.    Mix in the basil and balsamic vinegar, season with salt and pepper.  Remove from pan and set aside.

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In the same skillet, add the Harissa oil and heat over medium-high heat.  Place the chicken that has been seasoned with salt and pepper (season in layers!) and brown on both sides but do not cook through.

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While the chicken is cooking, prepare your favorite biscuit mix (I added fresh home-made pesto to doctor these up!) according to package directions.

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Place chicken onto a baking sheet.  Spoon on the sautéed vegetables and top with cheese.  Place in an oven that has already been heated for the biscuits and bake for another 10 minutes, or until chicken is no longer pink and juices run clear.  Just long enough for the cheese to melt and brown.

We enjoyed this meal with a delicious A to Z Pino Noir wine from Oregon.  Awesome!

Enjoy!

Cheers!
~Chris

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