Mickey Strang of McKinleyville, California, has been a frequent Sunset contributor since 1946. Healthful cooking is not a fad to her. "Once you pass 60, how you've eaten shows up more and more in how good you feel," she says. "My husband and I eat fairly low-fat; I think that's one reason we're as spry and energetic as we are."

Mickey Strang, McKinleyville, California
Recipe by Sunset January 1997

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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°. Stem and seed bell peppers and thinly slice lengthwise. Place in a 9- by 13-inch baking dish and bake until tinged brown, about 15 minutes.

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  • Meanwhile, trim fat from chicken, fold together the halves of each thigh to make a neat bundle, then wrap each with a chili piece.

  • Place chicken bundles on top of bell peppers; bake for 15 minutes. Smoothly blend sour cream with cornstarch and spoon over bundles. Continue to bake until chicken is no longer pink in center (cut to test), about 8 minutes.

  • Broil chicken 3 inches from heat until sour cream is speckled brown, about 2 minutes. Lift chicken and vegetables to a platter or to 4 individual plates; pour pan juices into a small pitcher. Serve chicken with hot cooked rice and pan juices. Season to taste with salt and pepper.

Nutrition Facts

514 calories; calories from fat 25%; protein 37g; fat 14g; saturated fat 5.6g; carbohydrates 58g; fiber 2.9g; sodium 462mg; cholesterol 138mg.
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