Boneless chicken with potato-pepper hash
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Boneless chicken with potato-pepper hash
  Chicken    Peppers  
Last updated 6/12/2012 1:09:43 AM. Recipe ID 36750. Report a problem with this recipe.
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      Title: Boneless chicken with potato-pepper hash
 Categories: Chicken, Main dishes, Peppers, Potatoes, Bobbie - no
      Yield: 1 Servings
 
      5 sm Red potatoes; (about 1
           -pound)
      1 md Red pepper
      1 md Green pepper
      2 md Green onions
           Salad oil
           Salt
      1 tb All-purpose flour
      1 ts Chili powder
      4 md Skinless bonelesschicken
           -breast halves, 1 1/4 lb
           Parsley sprigs; for garnish
 
  1. Cut unpeeled potatoes into 1/2-inch pieces. Dice red and green
  peppers. Cut green onions into 1/2-inch slices.
  
  2. In 2-quart saucepan over high heat, heat the potatoes and enough
  water to cover to boiling. Reduce heat to low; cover and simmer 5 to
  10 minutes until the potatoes are almost tender; drain.
  
  3. Meanwhile, prepare potato-pepper hash: In nonstick 12-inch skillet
  over medium-high heat, in 2 teaspoons hot salad oil, cook diced red
  and green peppers until lightly browned, stirring frequently. Stir in
  cut-up potatoes, green onions, and 3/4 teaspoon salt. Continue
  cooking until potatoes are golden brown and tender, stirring mixture
  frequently; remove potato-pepper hash to warm platter; keep warm.
  Wash and dry skillet.
  
  4. On waxed paper, mix flour, chili powder, and 3/4 teaspoon salt.
  Coat chicken breasts with flour mixture.
  
  5. In the same skillet over medium-high heat, in 1 tablespoon hot
  salad oil, cook the chicken breasts 6 to 8 minutes, until they are
  lightly browned on both sides and juices run clear when pierced with
  a knife, turning chicken pieces occasionally. Arrange the chicken on
  platter with the potato hash. Garnish with parsley sprigs.
  
  Serves 4. Total time: 45 minutes Each serving: About 335 calories, 10
  g fat, 91 mg cholesterol, 895 mg sodium. Calories from fat: 27%. 




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Recipe ID 36750 (Apr 03, 2005)

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