| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
English |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Red peppers |
| 2 |
|
Green peppers |
| 2 |
|
Yellow peppers |
| 3 |
T |
Green onion, sliced |
| 2 |
T |
Olive oil |
| 1 |
T |
Lime juice |
| 2 |
t |
White wine worcestershire |
|
|
sauce |
| 1/4 |
t |
Coarse ground black pepper |
| 1/8 |
t |
Garlic powder |
| 3 |
|
Whole chicken breasts |
|
|
split boned and skinned |
|
|
Hickory flavored salt |
|
|
Additional olive oil |
| 6 |
|
Bays english muffins, split |
|
|
buttered and toasted |
|
|
Chopped walnuts. |
INSTRUCTIONS
Broil whole peppers until skins are charred on all sides, turning as
needed. Place in paper bag; seal. Let stand 10 minutes. Peel peppers.
Cut into lengthwise strips, reserving the pepper liquid. Place pepper
strips and liquid in saucepan. Combine green onion, olive oil, lime
juice, Worcestershire sauce, black pepper and garlic powder; mix well.
Pour over pepper strips. Heat over medium heat. Keep hot. Sprinkle
chicken breasts with hickory salt. Arrange on broiler rack. Drizzle
with a small amount of olive oil. Broil 5 to 6 minutes per side,
turning once. Cut chicken breasts into strips. Arrange 2 muffin halves
on plate for each serving. Top with equal amounts of chicken breast
strips. Spoon hot pepper salad over chicken. Sprinkle with walnuts.
Recipe Contest Winner Notes: Colorful roasted bell peppers, grilled
chicken and tangy vinaigrette make this salad special. S: 3 Bays
English Muffins www.bays.com Posted to MC-Recipe Digest by
SuzyWert@aol.com on Feb 13, 1998
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