Magazine article Sunset

Casual, Colorful Chicken: Top Chicken Breasts with a Bright Bell-Pepper Relish. (Food: Weeknight)

Magazine article Sunset

Casual, Colorful Chicken: Top Chicken Breasts with a Bright Bell-Pepper Relish. (Food: Weeknight)

Article excerpt

A tumble of colorful bell peppers cooked with olives and capers makes a sweet, tangy relish for that convenient weeknight staple, the boned, skinned chicken breast.

While the chicken and peppers cook, you can make a simple salad: just dress some mixed greens and toss with sweet miniature cherry tomatoes, chopped fresh herbs, and crumbled goat cheese. For dessert, spoon vanilla frozen yogurt into bowls and top with sliced ripe nectarines and shortbread cookies or shortcakes from the bakery. Together, these easy, fresh dishes make a perfect summer dinner.

Chicken with Pepper Relish

PREP AND COOK TIME: About 30 minutes

MAKES: 4 servings

    4 boned, skinned chicken breast
      halves (about 6 oz. each)
      Salt and pepper
1 1/2 tablespoons olive oil
  1/4 cup chopped shallots
    2 cloves garlic, peeled and minced
1 1/2 pounds red, yellow, and/or orange
      bell peppers, rinsed, stemmed,
      seeded, and cut into 1/2-inch pieces
    3 tablespoons sherry vinegar
  1/4 cup chopped pitted Spanish-style
      green olives
    1 tablespoon drained capers

1. Rinse chicken and pat dry. Sprinkle breast halves lightly all over with salt and pepper. Heat 1 tablespoon olive oil in a 10- to 12-inch nonstick frying pan over medium heat. Add chicken and cook, turning once, until browned on both sides but still slightly pink in the center of the thickest part (cut to test), about 8 minutes total. Transfer chicken to a plate.

2. Pour remaining 1/2 tablespoon olive oil into pan. …

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