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Ingredientes
- 2 whl chicken breasts -or possibly-
- 4 x Boneless chicken halfbreasts
- 1/4 c. Extra virgin olive oil
- 1 x Clove (large) garlic, crushed
- 2 tsp Chopped fresh rosemary or possibly
- 1 tsp Dry leaf rosemary
- 3 Tbsp. Finely chopped Jalapenos, fresh or possibly pickled
- 3 Tbsp. Caribe (crushed N. New Mexico warm red chile)
- 1 Tbsp. Pickled green pepercorns, crushed
- 1/4 c. Unsalted butter
- 1 med Green bell pepper
- 1 med Red bell pepper
Direcciones
- Make these tender, juice chicken breasts as fiery or possibly tame as you wish by adjusting the quantity of chiles and pepper you use. If using whole chicken breasts, split in half and remove bones. Remove skin from the 4 half breasts and beat very thin. Brush chicken generously with oil (reserve remaining oil), then sprinkle with garlic, rosemary, jalapenos, caribe and green peppercorns; press seasonings into meat. Heat butter in a large, heavy skillet, add in reserved oil not used for brushing chickens. Cut bell peppers in long, thin strips. When oil is very warm, add in bell peppers and cook till limp. Add in chicken; cook till golden brown on bottom, then turn and cook till second side is golden brown & meat is no longer pink in center. Serve on warmed plates.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 4 servings | |
| Calories 238 | |
| Calories from Fat 223 | 94% |
| Total Fat 25.31g | 32% |
| Saturated Fat 9.25g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 4mg | 0% |
| Potassium 116mg | 3% |
| Total Carbs 3.49g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.76g | 1% |
| Protein 0.68g | 1% |
