Baby Bell Peppers With Chicken Salad Recipes

CHICKEN SALAD-STUFFED PEPPERS

Steps:

• Preheat oven to 350°. In a small bowl, mix the first six ingredients. Add chicken, cheese and celery; toss to coat., Cut peppers lengthwise in half; remove seeds. In a Dutch oven, cook peppers in boiling water 3-4 minutes or until crisp-tender; drain., Place in a greased 13x9-in. baking dish. Fill with chicken mixture. If desired, sprinkle with chips. Bake, uncovered, 15-20 minutes or until filling is heated through.

CHICKEN WITH BABY BELL PEPPERS

Steps:

• Preheat the broiler with an oven rack set about 4 inches from the heat source.
• Melt the butter in a small saucepan over medium heat, swirling the pan occasionally, until light brown specks start to form and the butter starts to smell nutty, about 5 minutes. Pour immediately into a large mixing bowl, being sure to scrape the brown bits from the bottom of the pan.
• Spread the peppers in a single layer on a baking sheet. Broil, shaking the baking sheet occasionally, until lightly blistered and just starting to soften, 3 to 5 minutes. Transfer to the bowl with the browned butter. Add the Pecorino-Romano, lemon juice, pepper flakes, a pinch of salt and a few grinds of pepper and toss lightly.
• Drizzle a second baking sheet with oil. Arrange the chicken cutlets on top in one layer. Sprinkle both sides with salt and pepper. Drizzle the tops of the cutlets with the oil. Broil until just cooked through, 3 to 4 minutes. Divide the chicken and peppers between 4 plates and serve sprinkled with Pecorino-Romano.

ROASTED CHICKEN, BELL PEPPER AND ONION SALAD

Steps:

• For chicken and vegetables:
• Preheat oven to 425°F. Combine first 5 ingredients in medium bowl. Place chicken breasts in large baking pan. Divide vegetables among 2 large baking pans. Brush chicken on both sides with oil mixture. Sprinkle both sides with salt and pepper. Arrange skin side up in pan. Divide remaining oil mixture between pans of vegetables; mix to coat vegetables. Sprinkle with salt and pepper. Bake chicken until just cooked through, about 35 minutes, and vegetables until edges brown, about 40 minutes. Cool slightly.
• For Dressing:
• Combine mustard and vinegar in medium bowl. Gradually mix in oil. Add grated orange peel and chopped rosemary.
• Remove skin and bones from chicken. Cut chicken into 1/2-inch-wide strips. Add to dressing and mix to coat. Season to taste with salt and pepper. Mix with roasted vegetables in large bowl. Season entire salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Line platter with kale. Spoon salad over. Garnish with rosemary sprigs.