carole
02-23-2010, 11:45 AM
Ingredients
• 4 skinless, boneless chicken breasts
• 1 teaspoon vegetable oil
• 1 1/2 onions, chopped (if can tolerate)
• 1 red bell pepper, chopped
• 1 Yellow bell pepper, chopped
• 1 tablespoon chopped roasted garlic
• 1/2 (14 ounce) can coconut milk
• salt and pepper to taste
• other seasoning to taste
Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
3. Stir onions, yellow/red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and other seasoning as desired
4. Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F oven for 45 minutes, or until the vegetables cook down and the chicken is tender.
• 4 skinless, boneless chicken breasts
• 1 teaspoon vegetable oil
• 1 1/2 onions, chopped (if can tolerate)
• 1 red bell pepper, chopped
• 1 Yellow bell pepper, chopped
• 1 tablespoon chopped roasted garlic
• 1/2 (14 ounce) can coconut milk
• salt and pepper to taste
• other seasoning to taste
Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
3. Stir onions, yellow/red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and other seasoning as desired
4. Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F oven for 45 minutes, or until the vegetables cook down and the chicken is tender.