Recipe Exchange: Gary's Rosemary Chicken
4/3/2014 2:26:00 PM
This week's recipe comes from LITE Loyal Listener Gary R. in Palmetto Bay. By day, Gary writes for a community newspaper. By night, he experiments with ingredients to create new tasty treats. The twist to the Rosemary Chicken? Crushed dry roasted peanuts!
What You'll Need:
4 boneless skinless chicken breasts
2 tablespoons olive oil
fresh rosemary leaves (no stems)
1/4 cup unsalted dry roasted peanuts, crushed or chopped in a nut chopper (Italian-style breadcrumbs are a good alternative if you're allergic to nuts)
1 - 2 large green bell pepper, cut in strips
What You'll Do:
Place chicken breasts in pre-heated skillet with olive oil and cover.
Poach chicken 5 - 6 minutes, or until it starts turning white.
Turn chicken, then lightly salt & pepper. Sprinkle fresh rosemary, then peanuts on top.
Arrange green pepper in 'ribs' over chicken breast.
Cover and simmer until chicken & pepper are fully cooked.
Cooked, quartered Red potatoes tossed with butter and parsley flakes; and peas.
Do you have a favorite Easter or Passover recipe that you'd like to share? E-mail me at email@example.com.