Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

The garlic rub enhances the browning and adds flavor.

Cynthia DePersio
Recipe by Cooking Light June 2004

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Recipe Summary

Yield:
2 servings (serving size: 1 chicken breast half, 1/2 cup pepper mixture, and 1 cup potatoes)
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Ingredients

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Directions

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  • Preheat broiler.

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  • Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and cut into (1/2-inch) strips; set aside.

  • Combine salt and garlic on a cutting board; chop until mixture becomes a coarse paste. Rub garlic mixture over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until golden, turning once. Add shallots; cook 1 minute, stirring frequently. Add broth, curry, thyme, and fennel. Cover, reduce heat, and simmer 10 minutes. Add peppers; cook 2 minutes or until chicken is done.

  • Warm the mashed potatoes according to package directions. Serve potatoes with chicken and pepper mixture.

Nutrition Facts

411 calories; calories from fat 14%; fat 6.5g; saturated fat 0.9g; mono fat 1g; poly fat 1.7g; protein 45g; carbohydrates 42.7g; fiber 5.5g; cholesterol 99mg; iron 2.5mg; sodium 1074mg; calcium 49mg.
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