Ingredients:
1 tbsp olive or vegetable oil
1 chicken cut up, or
2 chicken breasts, quartered (and ski, nned if desired)
7 1/2 oz jar roasted red peppers, or
2 4-ounce jars sliced pimientos
Instructions:
On the last day of one mountain-cabin vacation I looked for dinner
makings in the fridge and found a lone bottle of abandoned peppers
(roasted sweet peppers, not hot chilies) and one cut-up chicken. With
my favorite fast flourish of just putting two things together I
browned the chicken, poured the peppers and their liquid (everything
but the lid is my motto) into the frying pan, clapped the lid on,
stuck the pan in the oven and waited 45 minutes. Delicious.
Preheat oven to 375!F. Heat large, heavy oven-proof frying pan over
medium-high heat, then add oil. Lightly brown chicken pieces on all
sides. Pour peppers, with liquid, over chicken. Cover pan, transfer
to oven and bake 45 minutes.
Makes four servings.
Nutrients: (without chicken skin): calories 179, protein 26.7 grams,
fat 6.3 grams, cholesterol 69.2 mg, fiber 1.7 grams, sodium 64 mg.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"When counting, try not to mix chickens with blessings." - Unknown
Roasted-Pepper Chicken Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
