Chicken cutlets w/five peppers
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Chicken cutlets w/five peppers
  Chicken    Peppers    Poultry  
Last updated 6/12/2012 1:13:44 AM. Recipe ID 42314. Report a problem with this recipe.
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      Title: Chicken cutlets w/five peppers
 Categories: Poultry
      Yield: 4 Servings
 
      2    Whole chicken breasts -or-
      4    Boneless chicken halfbreasts
    1/4 c  Olive oil
      1    Clove (large) garlic;
           -crushed
      2 ts Minced fresh rosemary or
      1 ts Dried leaf rosemary
      3 tb Finely minced Jalapenos;
           -fresh or pickled
      3 tb Caribe (crushed N. New
           -Mexico hot red chile)
      1 tb Pickled green pepercorns;
           -crushed
    1/4 c  Unsalted butter
      1 md Green bell pepper
      1 md Red bell pepper
 
  Make these tender, juice chicken breasts as fiery or tame as you wish
  by adjusting the quantity of chiles and pepper you use. If using
  whole chicken breasts, split in half and remove bones.  Remove skin
  from the 4 half breasts and beat very thin. Brush chicken generously
  with oil (reserve remaining oil), then sprinkle with garlic,
  rosemary, jalapenos, caribe and green peppercorns; press seasonings
  into meat. Melt butter in a large, heavy skillet, add reserved oil
  not used for brushing chickens. Cut bell peppers in long, thin
  strips. When oil is very hot, add bell peppers and cook until limp.
  Add chicken; cook until golden on bottom, then turn and cook until
  second side is golden & meat is no longer pink in center. Serve on
  warmed plates. Makes 4 servings.
  
  From the , by Jane Butel, ISBN 0-89586-646-3
  (0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,




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Recipe ID 42314 (Apr 03, 2005)

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