I only had skinless/boneless chicken breasts so I modified the recipe. Instead of roasting, which would probably dry out the chicken, I sauteed the breasts in 1 tbsp butter for about 10 minutes each side. I then made the sauce without the butter and added to the pan and cooked for another 10 minutes. The sauce seemed a little runny so I added 1 tbsp corn starch. I used 4 peppers because we like spicy but next time I'll cut it down to 3. It was a little too spicy. It tasted great served over brown rice. The whole family loved it!
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I only had skinless/boneless chicken breasts so I modified the recipe. Instead of roasting,...