1/4 cup olive oil
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
1 tsp dried basil
2 whole split chicken breasts
1 medium red pepper, finely diced
Mix oil, Worcestershire sauce, mustard and basil in a small dish and set aside.
Pound each chicken breast half between 2 sheets waxed paper to a uniform thickness of about 1/2 inch.
Heat oil mixture in a 12 inch skillet over medium-high heat. Add chicken breasts and red pepper, cover and cook 3 minutes. Turn, cover and continue cooking until chicken is no longer pink, 2 to 3 more minutes. Serve immediately with the red peppers spooned over the chicken. Makes 4 servings.
Save by using Red Peppers and Serve with Mueller's Pasta.
Prices Valid November 30, 2014 to December 6, 2014
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