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    Grilled Chicken Breast and Peperonata Sa

    Source of Recipe


    Recipe Introduction

    Makes 4 servings

    Peperonata is an Italian mixture of sweet peppers, onions and garlic cooked in olive oil. Look for peppers that are firm, thick-fleshed and bright in color. Peppers contain twice as much vitamin C as oranges and are high in vitamin A and fiber. One-half cup of raw pieces contains only 14 calories.

    List of Ingredients

    1 tablespoon olive oil or vegetable oil
    1 medium red bell pepper, cut into strips
    1 medium green bell pepper, cut into strips
    3/4 cup onion slices (about 1 medium onion)
    2 cloves garlic, minced
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    4 boneless skinless chicken breasts (about 1 pound)
    4 small French rolls, split and toasted


    1. Heat oil in large nonstick skillet over medium heat until hot. Add bell peppers, onion and garlic; cook and stir 5 minutes. Reduce heat to low; cook and stir about 20 minutes or until vegetables are very soft. Sprinkle with salt and black pepper.
    2. Grill chicken on covered grill over medium-hot coals 10 minutes on each side or until chicken is no longer pink in center. Or, broil chicken, 6 inches from heat source, 7 to 8 minutes on each side or until chicken is no longer pink in center.
    3. Place chicken in rolls. Divide bell pepper mixture evenly; spoon over chicken.

    Nutrients per Serving
    (1 sandwich)
    Calories 321
    Calories from Fat 22 %
    Total Fat 8 g
    Saturated Fat 2 g
    Cholesterol 58 mg
    Carbohydrate 36 g
    Fiber 3 g
    Protein 27 g
    Sodium 497 mg
    Dietary exchanges
    2 Starch
    1-1/2 Vegetable
    2-1/2 Meat




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