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Hear Ellen Jaffe on 101.5 LITE FM and weekdays 5:00-9:00 p.m. ET
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Recipe Exchange: Gary's Rosemary Chicken
Posted 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

salt, pepper

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.


Serve with:

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



Posted By: Ellen Jaffe  

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