| LOUISIANA PEPPER CHICKEN |
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Serves 66 boneless, skinless chicken breast halves (about 1-1/2 pounds) 3/4 teaspoon salt 1/2 teaspoon cayenne pepper 1/3 cup all-purpose flour 1/3 cup CRISCO Oil 1 medium green bell pepper, cut into strips 1 medium red bell pepper, cut into strips 1/4 cup chopped green onions with tops 3 tablespoons chopped fresh parsley 1 -1/2 cups chicken broth 1 tablespoon lemon juice 1 teaspoon dried basil leaves 1/2 teaspoon dried thyme leaves 4 cups hot cooked rice (cooked without salt or fat) Rinse and dry chicken. Combine salt and cayenne in small bowl. Sprinkle on chicken. Coat with flour. Heat oil in large skillet on medium-high heat. Add chicken. Cook until browned on both sides and no longer pink in center. Drain on paper towels. Remove to serving plate. Keep warm. Add bell peppers and green onions to skillet. Cook and stir 2 to 3 minutes or until peppers are crisp-tender. Stir in parsley. Spoon over chicken. Increase heat to high. Add chicken broth, lemon juice, basil and thyme to skillet. Cook until reduced to about one-half cup. Pour over chicken. Serve over hot rice. |
