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| 6-8 lbs |
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boneless, skinless chicken breasts |
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| 2 lg. |
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Green bell peppers (seeds and center removed) |
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| 2 7oz |
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cans jalapeno peppers (I use mild) |
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| 3 Tbs |
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chopped garlic (I use the bottled kind) |
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| 1 lg |
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Onion |
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| 1 Tbs |
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pepper |
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| 1 Tbs |
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salt |
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| Puree all ingrediants but the chicken. |
| 1 |
Beat Chicken breasts to an even thickness. Place them in a plastic zip lock bag and put half of green mixture bag covering each breast evenly and let marinade over night. Save 2nd half for sauce to drizzel over chicken after done. |
| Next day, |
| 1 |
dredge chicken breasts in flour and fry till golden brown. Leave most of the green sauce on them to add flavor. Once the chicken is browned, pour a little of the pepper sauce over each breast before serving.
Serve with black beans and yellow (saffron) rice, and chunky salsa.
** Can use it on grill rather than dredge and fry… it is AWESOME grilled! |
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| Servings: 1 |
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| Recipe Source |
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Author: self Source: Paula ARG Kernachan
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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