Recipe - Roasted-Pepper Chicken

1 tablespoon Olive or vegetable oil
1 Chicken cut up, or
2 Chicken breasts, quartered
(and skinned if desired)
7 One half ounce Jar roasted red peppers,
or
2 4ounce jars cut or sliced up
pimientos

On the last day of one mountaincabin 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 cutup 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 ovenproof frying pan over
mediumhigh 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.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini