Chicken, Peppers and Onion
Dec. 2, 2012 6:10 pm
Updated: Dec. 3, 2012 7:33 pm
Ok, I so normally I do really well in the kitchen. But...I bought 4 yellow peppers and 4 red peppers at an incredible price. We had an unexpected death in the family and I ended up being out of town for about 5 days. I get home and, rats, I have 8 peppers
I have to do something with immediately. I decided to julienne the peppers and cook them in a non-stick skillet with 2 small, yellow onions to stop the aging process on the peppers. Now, what to do with it? I'm thinking some boneless chicken breasts sliced
into strips, seasoned with Montreal Chicken seasoning then dipped in egg and coated with some panko bread crumbs and cooked in said non-stick skillet with a little oil. Sound good or sound bad? Now what should I serve them with or over? Potatoes, rice, pasta,
quinoa? Any advice? And, remember, I can't keep these peppers around forever. Thanks!