Sunday, July 13, 2008

Harlequin Chicken

I know you all have probably been through this before. You have your dinner (or whatever) planned, and it just falls through. So you reschedule, and it still falls through. And the cycle is repeated for, oh, about 5 more times before you finally say “forget it. I am making this dinner that serves 4 for just myself or else it will NEVER be made cuz it is clearly cursed.”

And so I made a half batch of harlequin chicken, and it really should not have been cursed, because it was great! It was filling, healthy, delightful to smell and just as good to taste. It had a great pan sauce from when you sauté chicken and peppers and then add tomatoes and their juices to the hot pan. The sauce isn’t heavy or creamy, just juicy, tangy and chicken-y. Fabulous.

I would definitely recommend serving this with some whole wheat bread to sop up the juices, and a salad could be nice too. I am entering this dish into Eat Healthy-Protein Rich. It can be on the table in about 35 minutes and has 12g of protein by itself and 17g of protein when served with whole wheat bread. Enjoy.

Harlequin Chicken

Serves 4

4 boneless, skinless chicken breasts (or cutlets depending on how hungry you are)

1 onion, halved

1 each, red, yellow and green bell pepper

1 TBSP vegetable oil

14 oz can diced tomatoes

2 TBSP fresh parsley (or about 2 tsp dried parsley)

Salt and pepper

1. Cut chicken into bite sized pieces. Thinly slice onion. Halve and seed the peppers and cut into small diamond shapes.

2. Heat the oil in a skillet. Add the chicken and onion and stir fry quickly until golden. Add the bell peppers, cook for 2-3 minutes, then stir in the diced tomatoes and parsley and season to taste with salt and pepper.

3. Cover tightly and simmer for 15 minutes, until the chicken and vegetables are tender.

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