Italian-Style Chicken And Peppers
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Dried italian seasoning||1⁄2 Teaspoon|
|Dried basil||1⁄4 Teaspoon|
|Chicken thighs/Skinned||1 1⁄2 Pound|
|Olive oil/Vegetable oil||1 Teaspoon|
|Green pepper||1 Medium|
|Red pepper||1 Medium|
|Garlic||1 Clove (5 gm)|
|Burgundy/Dry red wine||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
Combine first 5 ingredients in a small bowl; stir well, and set aside.
Trim excess far from chicken.
Dip chicken in egg; dredge in breadcrumb mixture.
Coat a large skillet with cooking spray,- add oil.
Place skillet over medium-high heat until hot.
Add chicken to skillet; cook 2 to 3 minutes on each side or until lightly browned.
Remove from skillet, and arrange in a 9-inch square bak- ing dish coated with cooking spray.
Cover and bake at 350Â° for 1 hour.
Remove to a warm platter; set aside, and keep warm.
Wipe pan drippings from skillet with a paper rowel; coat skillet with cooking spray.
Add pep- per strips and garlic to skillet; saute untiI render.
Stir in wine and vinegar; simmer 2 minutes.
Spoon mixture over chicken, and sprinkle with Parmesan cheese.