"'Ring my bell (peppers)!' This is a quick, healthy recipe that serves two persons. A good way to use up the plentiful bell peppers in the fall that we are blessed with in Iowa!" — LEMONADE63
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saltine crackers, crushed
skinless, boneless chicken breasts
julienned red bell pepper
julienned yellow bell pepper
julienned green bell pepper
onion, cut into wedges
1 1/2 tablespoons
My husband is allergic to beef and pork products. That means that finding new things to do with chicken is always a plus. While searching for something other than the same ole same ole, I happened across this recipe and decided to give it a whirl.
Overall, this recipe is wonderful. It not only has a good flavor but it also ends up being a very beautiful dish to look at. In fact, my husband and I almost didn't eat it because it was too pretty.
If you are accustomed to spices in your food, I would recommend adding a healthy dose to this recipe. While the flavor of the chicken and peppers is tasty, for those of us that love spicy food - it needs a little something more.
I used an orange pepper instead of yellow and I served it over a bed of no-yolk wide egg noodles with a splash of butter and salt. It was delicious! I'll definitely be making this one again - with LOTS of spices.
I was very very dissapointed with this recipe. I enountered two problems with this recipe. The first problem I encountered was that this recipe did not provide adequate time to fully cook the chicken. Simply browning the chicken leaves it raw. The second problem is that fully cooking the chicken will cause the breading to burn. My solution was to follow the recipe as written, but then add all the ingredients together and simmer them on low heat covered for 5 minutes. This allowed the chicken to cook throughly. The flavour was alright, but it did not taste good the next day and since I live alone I like being able to enjoy the leftovers.
My husband and I liked this one--low cal and full of flavor. I used seasoned bread crumbs in place of the crackers, so I should've used seasoned salt on the chicken breasts.
My husband and I both loved this recipe. We will definitely be having this meal often.
Thought this was a wonderful recipe. My son is on a low carb diet for football training and I just put a bit of the saltines on his. Added a bit more chicken broth and flour (for 4) and was just great! Also added a bit of tobasco sauce when cooking the peppers. Didn't need anything else but I might serve a green salad with it next time. Absolutely tasty!!
This recipe was absolutely delicious! I adjusted the recipe to be a little less healthy. :) I used an egg instead of the egg substitute and a lot of extra butter when cooking. I also substituted Italian bread crumbs for the saltine crackers and Italian seasoning.
This is a tasty chicken dish that is great for a family meal, but I wouldn't serve it to company. It's quick and easy to prepare, but does require some tweaking. I used 2 chicken breasts but doubled all the other ingredients. I didn't have saltines so used bread crumbs mixed with a heaping teaspoon each of basil and oregano, 1/2 teaspoon each of seasoned salt and garlic powder. I also added 1/2 cup dry white wine to the sauce. I had to add more butter when browning the chicken. I'll definitely make this again as we enjoyed it.
I was very disappointed at this recipe. My whole family found it bland and uninteresting. I too found that the crumb coating started to burn before the chicken was done, and I ended up having to cut my chicken into smaller pieces in order to cook it adequately without further burning. Adding more broth helped make more sauce, which helped a bit. I don't plan to make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Three Pepper Chicken
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 343
** Calories from Fat: 118
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