Pepper Board

Pepper Board

Monday, March 16, 2015

Chicken Romano in a Creamy Red Pepper Sauce with Brown Rice and Groats

You will need to buy a package of chicken breasts, one red pepper, buckwheat groats/brown rice if you don't have in the pantry and heavy cream if you don't have in the fridge. This is a simple and yet such impressive dinner.

Take a covered skillet, put in 3 tbs of olive oil, 3 tbs of coconut oil. Then chop 3-4 cloves of garlic, add to that red pepper flakes, sea salt, dried herb seasonings* mint, rosemary, oregano and basil. Lay in your chicken and let them sizzle (on med. flame/heat) a bit on each side. Now, slice your fresh red pepper ( use half) and lay those slices on top, cover and simmer for 12 min. Then add 1/4 cup heavy cream and grated Romano cheese, cover again turning the flame to low; simmer 5 min.  

All the while the chicken is cooking, you should have water boiling with a pinch of salt for the side dish.
Add either one package of brown rice 'boil in the bag' and one package of buckwheat groats 'boil in bag' together to the boiling water. You can of course do the same with organic packaged/boxed brown rice and groats.

Chop some fresh green parsley for garnish. Once the rice and groats are tender, drain and ladle into a low lipped serving dish, garnish. Take a large serving platter and place your chicken breasts then cover with the savory red pepper creamy Romano sauce.


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