Fiesta Chicken

40 minutes Prep: 20 minutes Cook: 20 minutes

198 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	each	chicken breast halves, boneless and skinless
1/4	cup	flour, all-purpose
3	each	sweet bell peppers	red or green
1	tablespoon	vegetable oil
1	tablespoon	butter
1	x	garlic salt	optional
1	dash	salt
1	dash	black pepper
1/2	cup	chicken broth
1	x	chicken bouillon cube

Directions

Rinse chicken breasts, split in half.

Cut each piece again in half, making 8 pieces in all.

Dip chicken pieces in flour, shake off excess.

Rinse peppers, remove seeds and membranes.

Slice.

Heat the butter in a skillet.

Brown chicken pieces all around.

Sprinkle with garlic salt, if used, salt and pepper.

Remove from skillet.

Keep warm.

Heat oil in pan.

Add peppers.

Cover with lid.

Cook peppers for about 5 minutes, shaking pan frequently.

Remove from pan.

Add bouillon cube dissolved in water to pan.

Stir to dissolve pan juices and drippings.

Add broth.

Add chicken and peppers to pan.

Cover with lid.

Heat and cook for about 6 to 7 minutes or until chicken is done.

Sprinkle with some fresh herbs, if available.

Or add thinly sliced green onions.

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Nutrition Facts

Serving Size 227g

Amount per Serving

Calories 198 37% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 3.0g	14%
Trans Fat 0.0g
Cholesterol 45mg	15%
Sodium 98mg	4%
Total Carbohydrate 16.0g	5%
Dietary Fiber 1.0g	6%
Sugars 1.0g
Protein 16.0g	33%

Vitamin A	8%		Vitamin C	427%
Calcium	2%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Oat Bran Russian Black Bread

Something is missing in the following instructions!: "Turn dough out onto a floured surface; flatten it out; shape it into a round, shallow loaf. Place loaf on a lightly oiled baking sheet, brush dough with oil & let it rise in a warm spot until the dough holds an imprint when gently touched (about 30 minutes)." Where are the steps for 1)letting the dough rest 2)kneading? 3)do you just let it rise once until it holds an imprint? does that mean let it double, then just pop it in the oven? Please, if this is your recipe or you have tried it, let us all know how the details. I tried this recipe with rapid rise yeast and I think the yeast foamed too quickly before I could get it mixed in. The ingredients taste great and are super healthy, but I got a very minimal rise out of the dough even after lettting it rise 3 times the suggested time...so something is missing here. thanks, Boomerz

Reviewed by boomerz