1 pound chicken breast tenders
1 1/2 tsp Italian seasoning
1/4 tsp salt
1/8 tsp crushed red pepper
1 1/2 Tbsp olive oil
1 medium red bell pepper, thinly sliced
1 small onion, thinly sliced
1/3 cup olive-oil and balsamic vinaigrette salad dressing
1 1/2 Tbsp drained capers
- Season tenders with Italian seasoning, salt, and crushed red pepper. In a large nonstick skillet, heat olive oil over medium-high heat. Add tenders and cook, turning, until browned, about 1 minute.
- Add bell pepper and onion. Cook, stirring occasionally, until vegetables are slightly softened, about 3 minutes.
- Reduce heat to medium-low. Stir in dressing and capers. Cook until chicken is done and vegetables are crisp-tender, 3 to 4 minutes.
Beverly Cox. 365 Great 20-Minute Recipes. (HarperCollins. New York: 1995), 158.
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Except where noted, all material on this site is © 2000 Rebecca J. Stevenson