Name: Chicken with Red Peppers
Ingredients: 1 lb Boned and skinned chicken breast halves; 1/4 ts Black pepper; 2 ts Olive oil; 3 md Onions; halved and sliced; 2 md Sweet red peppers; cut into strips; 1/3 c Canadian bacon; finely chopped; 2 Cloves garlic; minced; 2 c Canned tomatoes; drained and chopped; 6 Pitted black olives; halved; 6 Pitted green olives; halved

Since we were forged by the Lover, we should delight in loving and in being loved. It would be inhuman not to delight in love. It would also be inhuman if we didn’t hurt deeply when rejected or sinned against by others. The problem is not that we desire love, the problem is how much we desire it or for what purpose we desire it. Do we desire it so much that it overshadows our desire to be imitators of God? Do we desire it for our own pleasure or for God’s glory?

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Meats	Canadian	Ethnic, Main dishes, Poultry	4	Servings

INGREDIENTS

1	lb	Boned and skinned chicken breast halves
1/4	ts	Black pepper
2	ts	Olive oil
3	md	Onions; halved and sliced
2	md	Sweet red peppers; cut into strips
1/3	c	Canadian bacon; finely chopped
2		Cloves garlic; minced
2	c	Canned tomatoes; drained and chopped
6		Pitted black olives; halved
6		Pitted green olives; halved

INSTRUCTIONS

Sprinkle the chicken with the black pepper. In a large nonstick skillet
over medium-high heat, warm the oil. Add the chincken and cook, stirring
frequently, until it is lightly browned on both sides. Remove the chicken
and set aside.
Add the onions, red peppers, bacon and garlic to the same skillet. Cook
over medium heat, stirring occasionally, until all the vegetable are
tender, about
10    minutes.
Add the tomatoes and bring the mixture to a boil. Cover and cook, stirring
occasionally, for 10 minutes. Stir in the chicken, cover and simmer until
the chicken is cooked through, about 10 minutes. Uncover the skillet and
cook over high heat until most of the liquid has evaporated, about 3
minutes. Stir in the black and green olives.
NOTES : Skillet my foot. :-)  The skillet was fine for the chicken alone,
but once the veggies got added I had to switch to a larger pot to hold the
mixture.
Recipe by: Quick and Healthy Cooking, May 1995
Posted to EAT-LF Digest by "Will Grant <wsgrant@his.com>" <wsgrant@his.com>
on Jun 2, 1998

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