CHICKEN WITH PEPPERS, ONIONS, & BALSAMIC VINEGAR
Steps:
- Season the chicken with salt, pepper, and dried oregano.
- Heat the olive oil in a heavy bottomed saucepan over medium heat until lightly smoking.
- Brown the chicken well on each side, about 7 to 8 minutes.
- Move the chicken to a plate.
- Add the onions and peppers to the pan, and cook until they are tender and softened, stirring often, about 6 to 7 minutes.
- Add the garlic and cook another minute or two until fragrant.
- Add the wine, and cook, scraping up any browned bits from the bottom of the pan until the wine has almost completely been absorbed.
- Stir in the balsamic vinegar and chopped parsley.
- Return the chicken to the pan, along with any juices on the plate and cover the chicken with the pepper mixture.
- Continue to cook until the chicken is completely cooked, about 5 minutes. Serve immediately.
BAKED CHICKEN AND PEPPERS
These Italian Baked Chicken and Peppers are so simple to make and so DELICIOUS to eat! With as little as 10 min of prep and one dish you can have this flavor packed meal in the oven baking to perfection.
Provided by Kimber
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Place the onions and peppers in the bottom of a 9x13 baking dish.
- Mix the oregano, basil, salt and pepper together in a small bowl. Place the chicken in a single layer on top of the peppers and season with a couple pinches of the seasoning.
- Mix the crushed tomatoes, remaining seasonings, garlic, and vinegar together and pour over the top of the chicken to cover.
- Bake uncovered at 400˚F for 35 minutes. Then remove the dish and sprinkle the mozzarella cheese over the top and finish cooking for 5-10 minutes or until the chicken is cooked through (165˚F) and the sauce is bubbling on the sides.
Nutrition Facts : ServingSize 10 oz, Calories 278 kcal, Carbohydrate 12 g, Protein 38 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 112 mg, Sodium 778 mg, Fiber 3 g, Sugar 6 g
ITALIAN CHICKEN SAUSAGE AND PEPPERS
Tart balsamic vinegar brightens up bell peppers, sweet tomatoes, and juicy chicken sausage for flavorful Italian fare. Bring it all together with toasted bread and fresh oregano.
Provided by Jamie
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Arrange 2 racks in middle and upper thirds of oven and preheat to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
- Toss bell peppers, onion, and tomatoes together in a large bowl with 1 tablespoon oil, balsamic vinegar, Italian seasoning, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Transfer to one of the prepared pans.
- Roast in the preheated oven for 30 minutes.
- Meanwhile, drizzle bread slices with remaining olive oil and sprinkle with remaining salt and black pepper. Arrange on the other prepared pan.
- Remove the vegetables from the oven; push to one side of the pan. Add sausage to the exposed portion of the pan.
- Roast until vegetables are tender and sausage is heated through, 10 to 15 minutes more, adding the pan with bread in the last 5 minutes of roasting time. Sprinkle vegetables and sausage with oregano and serve with bread.
Nutrition Facts : Calories 474.6 calories, Carbohydrate 45.5 g, Cholesterol 33.3 mg, Fat 24.2 g, Fiber 4.1 g, Protein 19.5 g, SaturatedFat 6.9 g, Sodium 1231.5 mg, Sugar 6 g
ITALIAN CHICKEN AND PEPPERS
A welcome change from traditional spaghetti and meatballs! I got this recipe from Campbell's website, and made some of my own changes, which are listed below. This is a big hit with my family and have been asked to make it often. I have occasionally substituted the chicken with sausage and it came out just as great!
Provided by seabeewife401
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauté peppers, onions, mushrooms and garlic in a large skillet until the peppers are slightly tender.
- Remove vegetables from skillet and set aside.
- Add vegetable oil to warm skillet. Place cubed chicken into the skillet and cook on medium heat until browned; approximately 15 minutes.
- Return sauteed vegetables to skillet with chicken.
- Add sauce to the skillet and heat through. Add salt, pepper and additional spices if needed**.
- Serve over cooked pasta.
Nutrition Facts : Calories 512.5, Fat 16.9, SaturatedFat 4.3, Cholesterol 75.1, Sodium 581.5, Carbohydrate 58, Fiber 10.5, Sugar 13.7, Protein 33.9
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