| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Import, New, Text | 4 | Servings | |
INGREDIENTS
| 2 | Yellow bell peppers | |
| 1 | T | Vegetable oil |
| 1/2 | t | Each cumin seed and yellow |
| Mustard seed | ||
| 1/4 | t | for mild to 1/2 teaspoon |
| for hot ground red pepper | ||
| cayenne | ||
| 1/4 | t | Salt |
| 4 | Skinned and boned chicken- | |
| Breast halves, about 5 | ||
| Ounces each), Ounces each | ||
| 1/4 | t | Ground turmeric |
| 4 | Sprigs, about 3 inches long | |
| Fresh tarragon, or 1/4 | ||
| Crumbled |
INSTRUCTIONS
Halve, core and seed bell peppers, then chop coarsely. Heat oil in a large nonstick skillet over medium heat. Stir in cumin and mustard seeds, ground red pepper and 1/8 teaspoon of the salt. Stir until mustard seeds begin to pop, about 2 minutes, then stir in the chopped bell peppers. Cook 5 to 6 minutes, stirring often, until tender. Scrape mixture into blender or food processor. Process to a purAe. Sprinkle chicken with remaining 1/8 teaspoon salt and the turmeric. Put tarragon into skillet used for peppers. Add chicken and cook over medium heat 3 to 4 minutes per side, turning once, until chicken is no longer pink at center. To serve: Ladle bell-pepper sauce on serving plate, top with chicken and garnish with tarragon sprigs. Posted to MC-Recipe Digest V1 #160 Date: Fri, 19 Jul 1996 17:56:34 -0400 From: CookieTstr@aol.com Recipe By :Womans Day
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Nutrition (calculated from recipe ingredients)
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Calories: 232
Calories From Fat: 72
Total Fat: 8g
Cholesterol: 73.1mg
Sodium: 852.6mg
Potassium: 602.1mg
Carbohydrates: 6.8g
Fiber: <1g
Sugar: <1g
Protein: 31.9g