Solo Chicken Breast And Bell Pepper Recipes

Steps:

• Preheat the broiler with an oven rack set about 4 inches from the heat source.
• Melt the butter in a small saucepan over medium heat, swirling the pan occasionally, until light brown specks start to form and the butter starts to smell nutty, about 5 minutes. Pour immediately into a large mixing bowl, being sure to scrape the brown bits from the bottom of the pan.
• Spread the peppers in a single layer on a baking sheet. Broil, shaking the baking sheet occasionally, until lightly blistered and just starting to soften, 3 to 5 minutes. Transfer to the bowl with the browned butter. Add the Pecorino-Romano, lemon juice, pepper flakes, a pinch of salt and a few grinds of pepper and toss lightly.
• Drizzle a second baking sheet with oil. Arrange the chicken cutlets on top in one layer. Sprinkle both sides with salt and pepper. Drizzle the tops of the cutlets with the oil. Broil until just cooked through, 3 to 4 minutes. Divide the chicken and peppers between 4 plates and serve sprinkled with Pecorino-Romano.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
• Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.

Steps:

• Season chicken with salt and pepper.
• In a large skillet, saute chicken in 2 tablespoons of oil over medium high heat, turning once for a total of about 8 minutes or until golden brown.
• Transfer chicken to a plate.
• Add 2 remaining tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened.
• Add garlic and stir for about 1 minute.
• Stir in basil and vinegar and return chicken and juices to the skillet.
• Reduce heat to low and simmer until chicken is cooked through, about 3 more minutes.
• Taste and adjust salt and pepper seasonings.

Steps:

• Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Clean and lightly oil grate. Grill peppers over hottest part of grill, turning occasionally, until skins are blackened and blistered all over, 15-20 minutes. Transfer to a large bowl, cover with plastic wrap, and let cool.
• While the bell peppers cool, mix paprika, salt, and black pepper in a large bowl, then toss chicken pieces in spice mixture to coat. Arrange chicken pieces, skin side down, over hottest part of grill and grill, turning halfway through, until lightly charred, 5-10 minutes. Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times (keep covered), until an instant-read thermometer inserted into the thickest part registers 160°F for breasts and 155°F for thighs and drumsticks, 15-25 minutes longer (the chicken temperature will increase about 5°F as it rests). Transfer chicken pieces to a rimmed baking sheet as they are done (smaller pieces will go more quickly) and let cool.
• Remove skins and seeds from bell peppers; discard. Tear flesh into about 2"-wide strips. Toss in a clean large bowl with Master Vegetable Marinade and oregano and let sit at room temperature at least 1 hour.
• Toss chicken and marinated bell peppers (minus juices in bowl) together on a platter. Pour juices over chicken. Serve with Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde alongside.
• Do Ahead
• Chicken can be grilled and bell peppers can be marinated 1 day ahead. Cover and chill separately. About 1 hour before serving, remove chicken and bell peppers from the fridge and let sit at room temperature to warm up a bit.

Steps:

• Place a rack in middle of oven; preheat to 425°F. Heat a large ovenproof skillet, preferably cast iron, over medium-high. Cook bell peppers in skillet, turning every minute or two, until blistered in several spots, about 5 minutes. (You aren't trying to cook them, just get some color on them.) Transfer bell peppers to a cutting board and let cool slightly; reserve skillet. Stand a pepper upright and slice off sides, working your way around stem in 3 or 4 cuts. Pull out ribs and seeds; discard along with stems. Repeat with remaining peppers.
• Return peppers to skillet and add shallot, chile, and 3 thyme sprigs. Season generously with salt and black pepper and drizzle 1/4 cup oil over. Season chicken all over with salt and black pepper and set on top of peppers. Place a lemon half and remaining 2 thyme sprigs in chicken cavity and rub skin all over with remaining 1 Tbsp. oil. Roast in oven until skin is golden brown and crisp all over and an instant-read thermometer inserted into the thickest part of breast registers 160°F, 60-80 minutes. Remove from oven (be careful; handle is hot!) and let rest 15 minutes before transferring chicken to a cutting board and carving.
• Just before serving, squeeze remaining lemon half over chicken and bell peppers.

Steps:

• Preheat oven to 400°F.
• In a 9x13 rectangle pan, pour olive oil into bottom of pan. Place chicken on bottom, season with salt and pepper.
• Spread onion, garlic and bell pepper slices on top.
• Pour tomatoes over chicken and vegetables.
• Sprinkle with herbs, lemon juice, and salt and pepper to taste.
• Bake uncovered for 45-55 minute, till chicken is cooked through and peppers are very soft. Serve over rice or mashed potatoes.

Steps:

• Slice the chicken breast and the bell pepper into thin slices and saute in the olive oil until the chicken turns white and the peppers become limp.
• Add the rest of the ingredients and cook over a medium heat until the chicken is completely cooked through, about 10 minutes.
• Serve over cooked rice or pasta.

Steps:

• Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
• Follow package instructions.

Steps:

• In the afternoon, or at least one hour before making the dish, combine the olive oil,juice. Place chicken breast in a plastic bag and add olive oil juice mixture then refrigerate for at least an hour.
• Make sure that the marinade coats the meat. The rest of this process should only take 20 minutes if the steps are followed in order.
• Remove the chicken and place on a hot grill ( total cooking time will be 20 minutes.) and immediately proceed to the next step.
• Add the water to the rice and place in a covered pan over a stove burner with a very low flame.( total heating time will be 15 minutes). After the chicken and the rice have cooked for 10 minutes; turn the chicken breast over.
• Chop the onion and peppers and set aside. After the chicken and rice have cooked for another 5 minutes, turn off the flame under the rice, but do NOT remove the cover.
• Heat up a small amount of butter and/or olive oil in a frying pan; heat the onion and bell peppers until soft. After the chicken has cooked for an additional 5 minutes ( 20 minutes total) remove from the heat. Remove the cover on the rice and stir in the heated onion and bell pepper.
• Pour the rice mixture on a plate and place the chicken breast on top.
• Salt ( I like lemon salt) and pepper to taste.

Steps:

• Mix chicken, jalapeno pepper, 2 green onions, and mayonnaise together in bowl until thoroughly combined. Stuff each baby bell pepper half with chicken mixture.
• Mix half of the remaining green onion with cottage cheese; use the other half to garnish stuffed baby bell peppers. Serve baby bell peppers alongside cottage cheese mixture and cherries.

Steps:

• In a small bowl, mix together the soy sauce, oyster sauce, sherry and black pepper; set aside.
• Heat the peanut oil in a wok/large skillet over high heat (do not let smoke).
• Add garlic and onion to the hot oil and stir-fry for about 2 minutes.
• Add the chicken strips, pepper strips and cashews; stir fry for an additional 4 minutes.
• Add the soy sauce mixture and the cashews and stir fry for an additional 3-4 minutes or to desired doneness.
• Serve over hot cooked rice or noodles.