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Roasted Red Pepper Chicken

Reviewed: Apr. 12, 2010
I loved this recipe, but did change a few things. I used bone-in chicken. Sliced on thickest part and added as any peppers as I could fit. I browned them in olive oil and finished bakingat 35 0 for approx 30 min. I used a horseradish cheese the juice from peppers and a few remaining peppers. Poured over near end of baking. I also used italian seasoned bread crumbs instead of the plain.
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