Title: Chicken with Red Peppers
Categories: Ethnic, Main dishes, Poultry
Yield: 4 Servings

1 lb Boned and skinned chicken
-breast halves
1/4 ts Black pepper
2 ts Olive oil
3 md Onions; halved and sliced
2 md Sweet red peppers; cut into
-strips
1/3 c Canadian bacon; finely
-chopped
2 Cloves garlic; minced
2 c Canned tomatoes; drained and
-chopped
6 Pitted black olives; halved
6 Pitted green olives; halved

Sprinkle the chicken with the black pepper. In a large nonstick skillet
over medium-high heat, warm the oil. Add the chincken and cook, stirring
frequently, until it is lightly browned on both sides. Remove the chicken
and set aside.

Add the onions, red peppers, bacon and garlic to the same skillet. Cook
over medium heat, stirring occasionally, until all the vegetable are
tender, about
10 minutes.

Add the tomatoes and bring the mixture to a boil. Cover and cook, stirring
occasionally, for 10 minutes. Stir in the chicken, cover and simmer until
the chicken is cooked through, about 10 minutes. Uncover the skillet and
cook over high heat until most of the liquid has evaporated, about 3
minutes. Stir in the black and green olives.

NOTES : Skillet my foot. :-) The skillet was fine for the chicken alone,
but once the veggies got added I had to switch to a larger pot to hold the
mixture.

Recipe by: Quick and Healthy Cooking, May 1995

Posted to EAT-LF Digest by "Will Grant "
on Jun 2, 1998