| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Italian |
Poultry |
6 |
Servings |
INGREDIENTS
| 12 |
oz |
Skinless; boneless chicken breasts |
| 1/2 |
c |
Sliced green onion |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Rice vinegar or white vinegar |
| 2 |
tb |
Reduced-sodium soy sauce |
| 1 |
tb |
Olive oil or cooking oil |
| 1/2 |
ts |
Crushed red pepper; -or- |
| 1/4 |
ts |
Ground red pepper |
| 1/4 |
|
Black pepper |
| 1 |
tb |
Olive oil or cooking oil |
| 1 |
tb |
Cornstarch |
| 1 |
|
16-oz. (12 inch) Italian bread shell (Boboli!!!) |
| 1/2 |
c |
Shredded Monterey Jack cheese |
| 1/2 |
c |
Shredded mozzarella cheese |
| 2 |
tb |
Pine nuts or sliced almonds |
INSTRUCTIONS
From: Cheryl Constantine <Nickaduck@AOL.COM>
Date: Mon, 8 Jul 1996 21:47:14 -0400
Here is another recipe that I found on an AOL bulletin board. We had this
for dinner tonight and it was delicious!
Rinse chicken; pat dry with paper towels. Cut chicken into 1/2 inch
pieces. In a large bowl combine half of the green onion, the minced garlic,
vinegar, soy sauce, the first tablespoon oil, and the red and black
peppers. Add the chicken pieces; stir to coat. Let stand 30 minutes at
room temperature. Drain, reserving marinade.
Heat remaining oil in a large skillet; add chicken pieces. Cook and stir
about 3 minutes or till no longer pink. Stir cornstarch into reserved
marinade. Add to skillet. Cook and stir till thickened and bubbly. Spoon
evenly atop bread shell. Sprinkle with cheeses. Bake, uncovered, in a 400
degree oven for 12 minutes. Top with remaining green onion and nuts.
Return to oven for 2 minutes more. Makes 6 main dish servings.
EAT-L Digest 7 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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