This is a variation of The Kitchen Boss' recipe for Breaded Chicken with Vinegar Peppers in the TLC channel. Here in North Carolina, I had a hard time finding the vinegar peppers, so I went with roasted red peppers in a jar that are soaked in a liquid that contains vinegar. I also chose boneless, skinless chicken breass for the dish.
Fried Chicken with Roasted Peppers
- 7 thin sliced chicken breasts
- 1 large jar roasted red peppers
- 2 large eggs
- 2 tbsp grated parmesan cheese
- 1 1/2 cups parmesan herb bread crumbs
- Olive oil
Preheat oven to 400*.
Heat a large frying pan over medium heat.
Pour olive oil into pan, enough to coat the bottom.
Beat eggs in a bowl, add cheese to eggs and pour crumbs into a plate.
Dip chicken into egg mixture and then coat it in crumbs. Do this one at a time to each chicken breast.
Add chicken to prepared pan.
Brown on each side.
Place browned chicken into a 9x13 baking dish.
Pour liquid from peppers over the chicken and bake for 10 minutes.
Remove chicken from oven and wrap peppers around each piece.
Return to oven, turning it down to 350* and bake for 30 minutes.
Serve with your favorite vegetable and/or green salad, a piece of crust bread and enjoy!
To find jarred roasted peppers in Raleigh, NC, try: BJ's Wholesale at Plantation Point, off Capital Blvd.
Local Raleigh food blog: Tastenc.com
Comments
If Only!
Yum!!! This sounds so delicious and easy. Thanks for sharing it!
Sounds good, nice photos.
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