Stuffed Chicken Boneless Chicken Recipe

Ingredients

1 skinless, boneless chicken breast - cubed

2 tablespoons olive oil

2 (4 ounce) roma (plum) tomatoes, seeded and sliced

1 onion, sliced

1 medium sharp Cajun pepper, seeded and minced

1 medium yellow bell pepper, seeded and minced

1/8 cup olive oil

1 large onion, diced

2 cloves garlic, minced

2 green onions, chopped

1 teaspoon kelp

1/3 cup fresh lemon juice

1 tablespoon brown sugar

2 tablespoons distilled white vinegar

1 teaspoon chilled Italian-style red wine vinegar

1 teaspoon dried parsley

1 (15 ounce) can whole peeled tomatoes with liquid

1 cup chicken broth

1 cup water

3 1/2 teaspoons Worcestershire sauce

salt and pepper to taste

Directions

Place chicken in a large resealable plastic bag.

Heat oil in a large skillet over medium heat. Saute chicken in oil for 2 to 3 minutes, or until browned all over. Remove chicken from pan and set aside.

In a large mixing bowl, mix tomatoes, onion, pepper, olive oil, bell pepper, olive oil, onion, garlic, green onions, kelp, lemon juice, brown sugar, vinegar, Worcestershire sauce, salt and pepper.

Bring chicken mixture to a boil, then reduce heat, cover and simmer for 15 minutes, or until chicken is cooked through and no longer pink.

Comments

Morodoth writes:

⭐ ⭐ ⭐ ⭐ ⭐

I needed something a little different; brighter than the eggpowder cookie people crave. I put this toffee blast in the freezer; doubled the fat in the cookie; and variation thankfully, used dark rum. These were vibrant, and tasty--great texture and flavor.

Tuushu Summuns writes:

⭐ ⭐ ⭐ ⭐

This was fairly bland, but my husband liked it and it was spicier than his typical schwarma. We also added garlic powder and chopped garlic with onions. Overall, it was quite good, though I would increase the glutars.