1 tablespoon of cooking oil
1 red bell pepper, diced fine
2 scallions including green tops, diced fine
1 carrot, grated
1 (8-ounce) package of cream cheese, at room temperature
1 teaspoon of salt
1/2 teaspoon of black pepper
4 (9-ounce) boneless, skinless chicken breasts
1 red bell pepper, diced fine
2 scallions including green tops, diced fine
1 carrot, grated
1 (8-ounce) package of cream cheese, at room temperature
1 teaspoon of salt
1/2 teaspoon of black pepper
4 (9-ounce) boneless, skinless chicken breasts
| The Main Courses Chef presents ... Chicken Breasts at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
| ... with Pepper Cream Coating |
Heat the oven to 425 degrees. In a medium frying pan, heat the oil over moderate
heat. Add the bell pepper and cook, stirring occasionally, until starting to soften (about
3 minutes). Add the scallions and carrot and cook 2 minutes longer.
Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, and 1/4 teaspoon
of the pepper. Sprinkle the chicken breasts with the remaining 1/4 teaspoons of salt
and pepper.
Put the breasts in a roasting pan and spread them with the vegetable cream cheese
mixture. Bake the chicken until just done, 20 to 25 minutes.
Serve with asparagus spears and a cold salad. Mmm ...
heat. Add the bell pepper and cook, stirring occasionally, until starting to soften (about
3 minutes). Add the scallions and carrot and cook 2 minutes longer.
Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, and 1/4 teaspoon
of the pepper. Sprinkle the chicken breasts with the remaining 1/4 teaspoons of salt
and pepper.
Put the breasts in a roasting pan and spread them with the vegetable cream cheese
mixture. Bake the chicken until just done, 20 to 25 minutes.
Serve with asparagus spears and a cold salad. Mmm ...