| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
|
Skinless chicken breast (boned or deboned) |
| 3 |
ts |
Cayenne pepper (up to 4) |
| 1/2 |
ts |
Garlic salt |
| 1/2 |
ts |
Seasoned salt |
| 1/2 |
ts |
Black pepper |
| 1/4 |
c |
Sesame seeds (up to 1/3) |
|
|
Vegetable oil, enough to cover bottom of skillet |
| 1 |
|
Medium-large onion, sliced |
| 1 |
lg |
Bell pepper |
INSTRUCTIONS
Hi everyone, just found this chicken recipe at http://www.texascooking.com
Hope it tastes as good as it looks.
In skillet, saute onion and pepper slowly until onion is clear. Wash
chicken pieces and pat dry with paper towel. Add seasonings and sesame
seeds to large plastic "storage bag" or paper sack. Place two or three
chicken breasts in bag and shake to coat chicken pieces with the
seasonings. Repeat as necessary for remaining chicken (It will probably be
necessary to make up more seasoning mixture. Note: Adjust seasoning
proportions to taste.)
Place chicken in uncovered skillet with sauteed onion and pepper and slowly
allow it to lightly brown. When brown, turn chicken over and cover skillet.
Cook very slowly, covered, for approximately 40 to 45 minutes. The chicken
will make its own juice. Turn approximately every 10 minutes to allow for
even browning and to check doneness. When done, serve with the cooked onion
and pepper alone or over cooked rice.
Posted to EAT-L Digest 23 Feb 97 by "Dykes, Sherry"
<DYKESS@LEAV-EMH1.ARMY.MIL> on Feb 19, 1997.
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