Due to our travel plans, we didn't really have a garden this year but we did plant a few tomatoes and peppers to eat on. As
usual, we have a large fall pepper crop and while we’ll freeze a few, we are
planning dishes around eating them fresh - like in the old days when folks ate whatever was ready in the garden. For this meal, we
decided on a recipe from Allrecipes for Chicken and Peppers with Balsamic Vinegar.
Ingredients:
1/4
cup olive oil, divided
4
skinless, boneless chicken breast halves - cut into strips
Salt
and pepper to taste
1
red bell pepper, thinly sliced
1
yellow bell pepper, thinly sliced
1
orange bell pepper, thinly sliced
1
medium onion, thinly sliced
4
large cloves garlic, finely chopped
1
tablespoon dried basil (we used fresh)
1/4
cup balsamic vinegar, divided
Directions:
1. Heat
two tablespoons olive oil in a large skillet over medium-high heat. Place the
chicken in the skillet, season with salt and pepper, and brown on both sides.
Remove from heat, and set aside.
2. Heat
remaining oil in the skillet over medium heat, and stir in the red bell pepper,
yellow bell pepper, orange bell pepper, and onion. Cook about five minutes,
until tender. Mix in the garlic, and cook and stir about one minute. Mix in the
basil and two tablespoons balsamic vinegar.
3. Return
the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes,
or until chicken is no longer pink and juices run clear. Stir in remaining
balsamic vinegar just before serving.
While
I really liked the concept of this dish and it made for a colorful presentation, the
basil and balsamic were not my favorite so I would use something different next
time. The green and orange peppers are Cubanelles
at different degrees of ripeness (nice to get green, orange, and red from the
same plant) and the yellow one is a bell.
The following morning, Bev turned an okay supper into a delicious breakfast by chopping
the chicken and peppers, warming them in the microwave, and using them to stuff
an omelet along with some hot pepper cheese.
After folding the omelet, she topped with more cheese and a little
salsa.
Photos
can be enlarged by clicking on them.
Have
a great day and thanks for stopping by Almost Heaven South.
Larry
10/21-
10/22/14 meal dates
Very colorful and clever of Bev to turn dinner into a super breakfast. Breakfast is often my favorite meal.
ReplyDeleteSam
Sounds like a great way to use up the peppers and have a wonderful breakfast.
ReplyDeleteDid you miss that big garden? And always love your creative leftover breakfasts.
ReplyDeleteLooks amazing! I could totally eat that for breakfast this morning!
ReplyDeleteAnything goes in an omelet. But Bev outdid herself. I like the looks of the chicken and peppers both ways.
ReplyDeleteThat omelet looks fantastic, Larry. I planted one pepper plant in a pot on my patio last summer and couldn't believe how many peppers it produced. It was interesting to see them turn color, from purple to red to yellow.
ReplyDeleteHi There, I would love the Chicken and Peppers dinner... I am a huge fan of bell peppers --and will eat them just sliced on the plate. Of course, they are good (just like onions) in many other dishes.... YUM...
ReplyDeleteI'm sure the breakfast was good also --although I don't want any salsa for breakfast.
Hugs,
Betsy
Sadly, my tomatoes and peppers are done for the season so you are wise to use them while you have them. Maybe some white wine would taste better in this dish instead of the balsamic. It's such a strong flavor for chicken. That omelette sure looks good!
ReplyDeleteBev is so clever…she created a delicious looking omelet.
ReplyDeleteLeave it to Bev to save the day;)
ReplyDelete