| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
servings |
INGREDIENTS
| 2 |
|
Turkey bacon slices |
| 16 |
oz |
Skinless boneless chicken breast; 4 – 4 ounce pieces |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/2 |
c |
Red onion; chopped |
| 1/2 |
ts |
Ground coriander |
| 3 |
|
Garlic cloves; minced |
| 1 |
|
Chipotle pepper; diced and drained |
| 1 |
c |
Salsa |
| 7 |
oz |
Roasted red bell peppers; drained and sliced |
|
|
Chopped fresh cilantro; (optional) |
INSTRUCTIONS
1. Cook bacon in a large nonstick skillet over medium-high heat until
crisp. Remove bacon from skillet; crumble and set aside. Sprinkle chicken
with salt and black pepper. Add chicken to bacon drippings in pan; sauté 2
minutes on each side. Remove chicken from pan. Add onion, coriander,
garlic, and chile to pan; sauté 3 minutes. Stir in salsa and bell peppers.
Return chicken to pan. Cover and cook over medium heat 12 minutes or until
chicken is done. Sprinkle with crumbled bacon; garnish with cilantro, if
desired. Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup
sauce).
NOTES : Serve this dish with flour tortillas, if desired.
Recipe by: Cooking Light March 1999 p. 117
Posted to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Mar
25, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”