Recipe - Boneless Chicken With Potato-Pepper Hash

5 small Red potatoes; (about 1
pound)
1 md Red pepper
1 md Green pepper
2 md Green onions
Salad oil
Salt
1 tablespoon Allpurpose flour
1 teaspoon Chili powder
4 md Skinless bonelesschicken
breast halves, 1 One fourth lb
Parsley sprigs; for garnish

1. Cut unpeeled potatoes into 1/2inch pieces. Dice red and green peppers.
Cut green onions into 1/2inch slices.

2. In 2quart saucepan over high heat, heat the potatoes and enough water
to cover to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes
until the potatoes are almost tender; drain.

3. Meanwhile, prepare potatopepper hash: In nonstick 12inch skillet over
mediumhigh heat, in 2 teaspoons hot salad oil, cook minced red and green
peppers until lightly browned, stirring frequently. Stir in cutup
potatoes, green onions, and Three fourths teaspoon salt. Continue cooking until
potatoes are golden brown and tender, stirring mixture frequently; remove
potatopepper hash to warm platter; keep warm. Wash and dry skillet.

4. On waxed paper, mix flour, chili powder, and Three fourths teaspoon salt. Coat
chicken breasts with flour mixture.

5. In the same skillet over mediumhigh heat, in 1 tablespoon hot salad
oil, cook the chicken breasts 6 to 8 minutes, until they are lightly
browned on both sides and juices run clear when pierced with a knife,
turning chicken pieces occasionally. Arrange the chicken on platter with
the potato hash. Garnish with parsley sprigs.

Serves 4. Total time: 45 minutes Each serving: About 335 calories, 10 g
fat, 91 mg cholesterol, 895 mg sodium. Calories from fat: 27%. © 1996 by
The Hearst Corporation; all rights reserved Good Housekeeping Magazne
http://homearts.com MC formatting by bobbi744@sojourn.com

Recipe by: Good Housekeeping Magazne http://homearts.com

Posted to MCRecipe Digest V1 #783 by Roberta Banghart
bobbi744@sojourn.com on Sep 16, 1997