"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Red Pepper Balsamic Chicken Recipe

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This recipe for Red Pepper Balsamic Chicken, by , is from St. John Of The Cross Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Frank Zanella
Added: Thursday, December 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4-6 Chicken Breasts
1 whole onion sliced
2 Red peppers, julienne
2c bread crumbs (seasoned)
1-2 eggs
Balsamic Vinegar (appx 1 cup)
oil for frying chicken

Directions:
Directions:
Dip the chicken in beaten eggs and dredge in flour. Fry in a pan on the stove and set aside on paper towels to drain. Put the red peppers and onions in a saute pan. Add appx 1/4 - 1/3 c of water and set heat on high. Cover. Steam veggies for 10-15 minutes until soft. Add a few tablespoons of vinegar to the veggies and return chicken to the pan on top of the veggies. Cover and cook on med heat for 5 minutes. Turn the chicken and add the rest of the vinegar and cover and cook another 5-10 mins.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
This is great served over a bed of Angel Hair pasta or Fettuccine.

 

 

 

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