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Solo Chicken Breasts and Bell Pepper RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This is one of the 'Solo' series recipes provided by Bill Hilbrich from Saint Cloud, Minnesota.


1 large ( 4-6 Ounce) Skinless, Bone less Chicken Breast
1/3 of a Bell Green Pepper, stem and seeds removed
2 tablespoons of olive oil
1 tablespoon of dried Basil
1 clove of Garlic, peeled and diced
1/2 teaspoon salt
1 teaspoon of lemon juice
1/2 cup of white wine

  • Slice the chicken breast and the bell pepper into thin slices and saute in the olive oil until the chicken turns white and the peppers become limp.
  • Add the rest of the ingredients and cook over a medium heat until the chicken is completely cooked through, about 10 minutes.
  • Serve over cooked rice or pasta.

This could also be made as a Pilaf:

  • After the chicken and bell peppers have been sauteed add the spices and  1/2 cup of un-cooked rice and stir until all the grains have been coated with the oil.
  • Add the wine and cover with a tight fitting lid.
  • Cook over very low heat for 15 minutes, then leave covered and let sit for additional 5 minutes.

Serves 1

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