Recipe - Chicken Cutlets Wfive Peppers

2 Whole chicken breasts or
4 Boneless chicken halfbreasts
One fourth cup Olive oil
1 Clove (large) garlic;
crushed
2 teaspoon Minced fresh rosemary or
1 teaspoon Dried leaf rosemary
3 tablespoon Finely minced Jalapenos;
fresh or pickled
3 tablespoon Caribe (crushed N. New
Mexico hot red chile)
1 tablespoon Pickled green pepercorns;
crushed
One fourth cup Unsalted butter
1 md Green bell pepper
1 md Red bell pepper

Make these tender, juice chicken breasts as fiery or tame as you wish by
adjusting the quantity of chiles and pepper you use. If using whole chicken
breasts, split in half and remove bones. Remove skin from the 4 half
breasts and beat very thin. Brush chicken generously with oil (reserve
remaining oil), then sprinkle with garlic, rosemary, jalapenos, caribe and
green peppercorns; press seasonings into meat. Melt butter in a large,
heavy skillet, add reserved oil not used for brushing chickens. Cut bell
peppers in long, thin strips. When oil is very hot, add bell peppers and
cook until limp. Add chicken; cook until golden on bottom, then turn and
cook until second side is golden & meat is no longer pink in center. Serve
on warmed plates. Makes 4 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.