Sassy Chicken Peppers Recipes

SASSY CHICKEN & PEPPERS

Steps:

• Sprinkle chicken with seasoning. In a small nonstick skillet, cook chicken in 2 teaspoons oil over medium heat until juices run clear, 4-5 minutes on each side. Remove and keep warm., Saute onion and peppers in remaining oil until crisp-tender; stir in salsa and lime juice. Spoon mixture over chicken.

SASSY CHICKEN ENCHILADA DIP

Steps:

• In a bowl, mix the shredded chicken, light cream cheese, green onions, diced tomatoes with green chile peppers, garlic, and cilantro. Season with chili powder, cumin, oregano, and paprika. Cover, and chill at least 2 hours.

SASSY CHICKEN

Steps:

• Preheat oven at 350°F.
• Place chicken (I prefer split breast without skin) in coverable oven-safe dish.
• Combine ketchup, worcestershire sauce, onion, and green peppers.
• Pour this mixture over the chicken and ensure complete coverage!
• Cover and bake for 1 to 1 1/2 hours stirring once after 30 minutes.
• It is done when a fork can effortlessly pull the meat off.

CHICKEN STIR-FRY WITH MIXED PEPPERS

Steps:

• In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
• Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
• Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

SASSY CHICKEN WRAPS W/CILANTRO PESTO

Steps:

• Place the sun-dried tomatoes in a bowl and pour boiling water over them to cover.
• Set them aside to steep.
• Make the cilantro pesto: place cilantro leaves, pine nuts, Cojita cheese, cumin, garlic, lime juice,& salt into a food processor, and pulse until mixture is a paste-like consistency.
• Scrape down the sides of the processor bowl, and with the processor on, add the olive oil in a continuous stream.
• After 1/4 c., check the consistency of the pesto. If it is spreadable, but not watery, stop. If it is still too chunky to spread, add a little more oil. But you do not want a runny consistency.
• Place pesto in a bowl, set aside.
• For the Sassy Tomato Vinagrette: Drain the tomatoes and dice (or cut into small pieces with kitchen shears).
• Peel the garlic clove, and using the back of a knife, crush it with the salt until the mixture makes a paste.
• Put tomatoes, garlic paste, tomato sauce, cayenne pepper, vinegar& brown sugar into the food processor and whirl until well-combined.
• Drizzle in the olive oil while the food processor is running.
• Set aside.
• Core and seed the red pepper, and slice it and the zucchini into strips.
• To make the wraps: Spread a layer of cilantro pesto (about 1 1/2 tablespoons per wrap) onto the each tortilla-- stopping about 1/2-inch from the edge.
• Next, put down a slice of the chicken, and spread the top of the chicken with the Sassy Tomato Vinagrette.
• Add a layer of zucchini & pepper slices.
• Roll up into wraps.

SAUTEED CHICKEN AND RED PEPPERS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
• Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.