Italian-Style Chicken And Peppers Recipe
Ingredients
1/2 cup fine, dry breadcrumbs
1/2 teaspoon dried Italian seasoning
1/4 teaspoon dried whole basil
1/4 teaspoon salt
1/8 teaspoon pepper
4 chicken thighs (1 1/2 pounds), skinned
1 egg, lightly beaten
Vegetable cooking spray
1 teaspoon olive or vegetable oil
1 medium-size green pepper, seeded and cut into 1 inch-wide strips
1 medium-size red pepper, seeded and cut into 1 inch-wide strips
1 clove garlic, minced
1/4 cup Burgundy or other dry red wine
1 tablespoon red wine vinegar
1 tablespoon grated Parmesan cheese
Directions
Combine first 5 ingredients in a small bowl; stir well, and set aside.
Trim excess far from chicken.
Dip chicken in egg; dredge in breadcrumb mixture.
Coat a large skillet with cooking spray,- add oil.
Place skillet over medium-high heat until hot.
Add chicken to skillet; cook 2 to 3 minutes on each side or until lightly browned.
Remove from skillet, and arrange in a 9-inch square bak- ing dish coated with cooking spray.
Cover and bake at 350° for 1 hour.
Remove to a warm platter; set aside, and keep warm.
Wipe pan drippings from skillet with a paper rowel; coat skillet with cooking spray.
Add pep- per strips and garlic to skillet; saute untiI render.
Stir in wine and vinegar; simmer 2 minutes.
Spoon mixture over chicken, and sprinkle with Parmesan cheese.
Trim excess far from chicken.
Dip chicken in egg; dredge in breadcrumb mixture.
Coat a large skillet with cooking spray,- add oil.
Place skillet over medium-high heat until hot.
Add chicken to skillet; cook 2 to 3 minutes on each side or until lightly browned.
Remove from skillet, and arrange in a 9-inch square bak- ing dish coated with cooking spray.
Cover and bake at 350° for 1 hour.
Remove to a warm platter; set aside, and keep warm.
Wipe pan drippings from skillet with a paper rowel; coat skillet with cooking spray.
Add pep- per strips and garlic to skillet; saute untiI render.
Stir in wine and vinegar; simmer 2 minutes.
Spoon mixture over chicken, and sprinkle with Parmesan cheese.
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