Low Calorie Dill Dip
INGREDIENTS:
1 tb Olive or vegetable oil 7 1/2 oz Jar roasted red peppers,
1 Chicken cut up, or -or
2 Chicken breasts, quartered 2 4-ounce jars sliced
-(and skinned if desired) -pimientos
1 tb Olive or vegetable oil 7 1/2 oz Jar roasted red peppers,
1 Chicken cut up, or -or
2 Chicken breasts, quartered 2 4-ounce jars sliced
-(and skinned if desired) -pimientos
On the last day of one mountain-cabin vacation I looked for dinner makings in the fridge and found a lone bottle of abandoned peppers (roasted sweet peppers, not hot chilies) and one cut-up chicken. With my favorite fast flourish of just putting two things together I browned the chicken, poured the peppers and their liquid (everything but the lid is my motto) into the frying pan, clapped the lid on, stuck the pan in the oven and waited 45 minutes. Delicious.
Preheat oven to 375!F. Heat large, heavy oven-proof frying pan over medium-high heat, then add oil. Lightly brown chicken pieces on all sides. Pour peppers, with liquid, over chicken. Cover pan, transfer to oven and bake 45 minutes.
Makes four servings.
Nutrients: (without chicken skin): calories 179, protein 26.7 grams, fat 6.3 grams, cholesterol 69.2 mg, fiber 1.7 grams, sodium 64 mg.
Preheat oven to 375!F. Heat large, heavy oven-proof frying pan over medium-high heat, then add oil. Lightly brown chicken pieces on all sides. Pour peppers, with liquid, over chicken. Cover pan, transfer to oven and bake 45 minutes.
Makes four servings.
Nutrients: (without chicken skin): calories 179, protein 26.7 grams, fat 6.3 grams, cholesterol 69.2 mg, fiber 1.7 grams, sodium 64 mg.