Chicken Breasts and Bell Pepper
first came into existence back in May 2000. Seems a
long time ago now!
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.
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.
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.
is one of the 'Solo' series recipes provided by Bill
Hilbrich from Saint Cloud, Minnesota.
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
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.
the rest of the ingredients and cook over a medium
heat until the chicken is completely cooked through,
about 10 minutes.
over cooked rice or pasta.
could also be made as a Pilaf:
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
the wine and cover with a tight fitting lid.
over very low heat for 15 minutes, then leave covered
and let sit for additional 5 minutes.
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