Ingredients
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1
-
1
-
2
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1 - 1 1/2
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2
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Broiled Pepper Chicken, I got this recipe back in 1989 out of a Betty Crocker cookbook called Make it Light It’s a quick and easy dish to prepare (using boneless chicken) and has a nice kick to it I have made it even lighter and quicker by using skinless chicken breast with out bones Cooks up in half the time This is a great dish to make after a hard day at work , What a fantastically quick, easy and totally delicious dish! I was dubious about the marjoram and chilli fusion, but hey, it works really well used skinless chicken breast, brushed on the mixture and threw it into the George Foreman for a few minutes served with a crisp green salad, recipe #289258#289258 and a well chilled glass of wine, it completely rescued a bad day at work!! I’m keeping this one, thanks Teresa I loved it!!, This was very good and a simple dinner to make Thanks for sharing!
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Steps
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1
Done
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Cut Chicken Into Pieces: Cut Each Breast Half Into Halves. (i Just Use the Boneless Chicken Breast). Mix Oil, Marjoram, Red Pepper, Margarine and Salt; Brush Chicken on Both Sides With Margarine Mixture. |
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2
Done
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Place Chicken, Skin Sides Down, on Rack in Broiler Pan. Set Oven Control to Broil. Broil Chicken With Tops 7 to 9 Inches from Heat 30 Minutes; (15 Mins For Boneless) Turn. Broil Until Brown and Thickest Pieces Are Done 20 to 30 Minutes Longer. (i Will Sometimes Throw Them on the Bbq.). |
