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    Italian Chcken and Peppers

    Source of Recipe
    1 pound boneless, skinless chicken breasts (4 half breasts)
    3/4 teaspoon McCormick® Italian Seasoning
    1/4 teaspoon McCormick® Ground Black Pepper
    3 teaspoons olive oil, divided
    1/2 red bell pepper, cut into strips
    1/2 green bell pepper, cut into strips
    1/4 teaspoon McCormick® Garlic Powder
    3 tablespoons balsamic or red wine vinegar
    2 teaspoons honey

    1. Place chicken breasts between 2 pieces of wax paper or plastic wrap and pound to 1/2-inch thickness. Sprinkle on both sides with Italian seasoning and pepper.

    2. Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add chicken breasts and cook 4 minutes on each side or until no longer pink in center. Remove to serving dish and keep warm.

    3. Heat remaining 1 teaspoon oil in skillet. Add red and green bell peppers and garlic powder. Cook 3-4 minutes, stirring constantly, or until bell peppers are tender. Spoon over chicken.

    4. Add vinegar and honey to skillet. Cook 1 minute, stirring constantly. Spoon over chicken and bell peppers.

    Calories: 206, Fat: 6 g, Cholesterol: 68 mg, Sodium: 79 mg, Carbohydrates: 9 g, Protein: 28 g




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