Chicken cutlets w/five peppers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole chicken breasts -or- | |
| 4 | Boneless chicken halfbreasts | |
| ¼ | cup | Olive oil |
| 1 | Clove (large) garlic; crushed | |
| 2 | teaspoons | Minced fresh rosemary or |
| 1 | teaspoon | Dried leaf rosemary |
| 3 | tablespoons | Finely minced Jalapenos; fresh or pickled |
| 3 | tablespoons | Caribe (crushed N. New Mexico hot red chile) |
| 1 | tablespoon | Pickled green pepercorns; crushed |
| ¼ | cup | Unsalted butter |
| 1 | medium | Green bell pepper |
| 1 | medium | Red bell pepper |
Directions
Make these tender, juice chicken breasts as fiery or tame as you wish by adjusting the quantity of chiles and pepper you use. If using whole chicken breasts, split in half and remove bones. Remove skin from the 4 half breasts and beat very thin. Brush chicken generously with oil (reserve remaining oil), then sprinkle with garlic, rosemary, jalapenos, caribe and green peppercorns; press seasonings into meat. Melt butter in a large, heavy skillet, add reserved oil not used for brushing chickens. Cut bell peppers in long, thin strips. When oil is very hot, add bell peppers and cook until limp. Add chicken; cook until golden on bottom, then turn and cook until second side is golden & meat is no longer pink in center. Serve on warmed plates. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .