Honey Sweet Pepper Chicken Breasts

By RoketJSquerl

Boneless, skinless chicken breasts, marinated in lime juice and Italian seasoning, browned then brushed with honey and cooked with sweet bell peppers. Serve with pan juices over rice.

Ingredients

• 4 to 6 boneless skinless chicken breasts
• 2 cups homemade or bottled Italian dressing
• 2 teaspoons fresh or bottled lime juice
• 1-3 tablespoons Cajun or Creole seasoning, to taste
• 2 tablespoons butter or cooking oil
• 1/4 cup honey
• 1 cup sliced green, yellow and/or red peppers
• 1 cup sliced onion

Details

Servings 4
Preparation time 120mins
Cooking time 140mins
Adapted from deepsouthdish.com

Preparation

Step 1

Whisk together the dressing, lime juice and Cajun seasoning in a large bowl. You'll see this time I went with

Place chicken in bowl, turning to coat. Cover and refrigerate for at least 2 hours.

Heat oil in large skillet over medium high heat. Remove chicken breasts from the bowl, without draining, and transfer to the skillet, browning chicken on both sides and cooking in batches to avoid overcrowding the pan. Remove chicken and brush both sides with the honey; set aside.

Add the onions and peppers to the skillet and cook for 2 minutes over medium.

Reduce heat to medium low, return the chicken to the skillet and cook, covered, until chicken is cooked through and reaches 165 degrees in the thickest part of the breast, turning a few times. As always, when cooking boneless, skinless chicken breasts, take care not to overcook it!

Uncover, turn to coat and transfer chicken to a serving platter. Serve over rice and pour the pan juices and peppers on top.

Whisk together the dressing, lime juice and Cajun seasoning in a large bowl. Tenderize chicken and flatten thicker ends. Place chicken in bowl, turning to coat. Cover and refrigerate for at least 2 hours.

Heat oil in large skillet over medium high heat. Remove chicken breasts from the bowl, without draining, and transfer to the skillet, browning chicken on both sides and cooking in batches to avoid overcrowding the pan. Remove chicken and brush both sides with the honey; set aside.

Add the onions and peppers to the skillet and cook for 2 minutes over medium. Reduce heat to medium low, return the chicken to the skillet and continue cooking, covered, until chicken is cooked through and reaches 165 degrees in the thickest part of the breast, turning a few times. Do not overcook! Uncover, turn to coat and transfer chicken to a serving platter. Serve over rice and pour the pan juices and peppers on top.