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Sweet and hot pepper chicken




Source of Recipe


Sarah's Kitchen


List of Ingredients




1 teaspoon paprika
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves
2 tablespoons olive oil
3 red bell peppers
1 teaspoon chopped fresh garlic (or 2 cloves, minced)
1 tablespoon minced fresh basil (or 1 teaspoon dried)
2 tablespoons red wine vinegar

Recipe



Combine paprika, sugar, salt and cayenne pepper in a small bowl and rub it onto chicken breasts.

Heat 1 tablespoon oil in a wide skillet over medium heat. Place chicken in skillet and cook chicken until it begins to brown, about 4 minutes per side.

As the chicken cooks, core the bell peppers and slice them into thin strips. Chop garlic and mince basil if necessary. When the chicken has cooked, remove it from the pan to a plate. Add remaining oil to skillet, add peppers and garlic and increase the heat to medium high. Cook, stirring, about 5 minutes, until peppers have softened somewhat and are beginning to brown. Turn heat to low. Return chicken to skillet, add vinegar and basil and cook about 5 minutes more.

Serves 4. Serve with couscous and greens or spinach, if desired.

Leftovers are very good on sandwiches made with firm white bread. Spread with mayonnaise, slice the chicken thinly and top with extra peppers (and a little cheese, if desired).