Chicken and Peppers

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Makes: 
4 Servings
Utensil: 
Saladmaster Machine
11" Large Skillet with Cover
Stainless Steel Cutlery Set
Rate Recipe: 
  1. Preheat skillet over medium heat. When several drops of water sprinkled on pan skitter and dissipate, place chicken in skillet. Chicken will initially stick to pan. When chicken releases, approximately 6 minutes, turn chicken.
  2. Sprinkle chicken with pepper and rosemary. Cook until browned on other side, approximately 4 minutes.
  3. Sprinkle onion and bell peppers over chicken, cover and cook until Vapo-Valve™ clicks. Reduce heat to low and simmer for 20 - 25 minutes until chicken is cooked through.
  4. Remove chicken to serving plate and sprinkle with parsley. Cook and stir vegetables in pan with the drippings from the chicken for about 1 additional minute. Serve with chicken.
16
ounces
chicken breast halves, boneless
(450
g)
12
teaspoon
black pepper, coarsely ground
(2.5
mL)
14
teaspoon
rosemary
(1.25
mL)
1
small onion, processed, use Cone #4
1
large red bell pepper, seeded and cut into thin strips
1
large yellow bell pepper, seeded and cut into thin strips
2
tablespoons
flat-leaf parsley, chopped
(7.5
g)

Ingredients

  • To brighten up this dish, use a mixture of different colored bell peppers or add a variety of vegetables.
Nutritional Information per Serving
Calories: 
160
Total Fat: 
2g
Saturated Fat: 
1g
Cholesterol: 
66mg
Sodium: 
78mg
Total Carbs: 
8g
Dietary Fiber: 
2g
Sugar: 
3g
Protein: 
27g

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