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Italian-Style Chicken And Peppers

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  Breadcrumbs 1⁄2 Cup (8 tbs)
  Dried italian seasoning 1⁄2 Teaspoon
  Dried basil 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chicken thighs/Skinned 1 1⁄2 Pound
  Egg 1
  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 350° 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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1190 Calories from Fat 379

% Daily Value*

Total Fat 42 g65.1%

Saturated Fat 11.9 g59.6%

Trans Fat 0.7 g

Cholesterol 789.5 mg263.2%

Sodium 1850.2 mg77.1%

Total Carbohydrates 33 g11.1%

Dietary Fiber 6.4 g25.5%

Sugars 11.2 g

Protein 151 g301.2%

Vitamin A 107.7% Vitamin C 474%

Calcium 35.5% Iron 59.6%

*Based on a 2000 Calorie diet

Italian-Style Chicken And Peppers Recipe