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Italian-Style Chicken And Peppers Recipe
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Dried italian seasoning||1⁄2 Teaspoon|
|Dried basil||1⁄4 Teaspoon|
|Chicken thighs/Skinned||1 1⁄2 Pound|
|Olive oil/Vegetable oil||1 Teaspoon|
|Green pepper||1 Medium|
|Red pepper||1 Medium|
|Garlic||1 Clove (5 gm)|
|Burgundy/Dry red wine||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
Serving size: Complete recipe
Calories 1190 Calories from Fat 379
% Daily Value*
Total Fat 42 g65.1%
Saturated Fat 11.9 g59.6%
Trans Fat 0.7 g
Cholesterol 789.5 mg
Sodium 1850.2 mg77.1%
Total Carbohydrates 33 g11.1%
Dietary Fiber 6.4 g25.5%
Sugars 11.2 g
Protein 151 g301.2%
Vitamin A 107.7% Vitamin C 474%
Calcium 35.5% Iron 59.6%
*Based on a 2000 Calorie diet
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 350Â° 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.