Chicken with Cubanelle Lunch
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Author: Terry Status: published Published: Nov 27,2007 license cc-by-nc-nd tags: recipe, chicken, oil, salt, pepper, cumin, oven, aluminum foil, easy, cubanelle, oregano, quick,
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Share on TwitterI had some chicken left over from making the recipe. So I cooked it for lunch later in the week.
1 tbs olive oil
1 1/2 chicken boneless, skinless chicken breasts (about 10 oz)
1 cubanelle seeded and sliced length-wise
Pinch of salt
Couple grind of pepper
1/8 tsp freshly ground cumin
1/8 tsp dried mexican oregano
Preheat oven to 400 F.
Use a single sheet of heavy-duty aluminum foil or a couple of regular sheets about 18 inches in length.
Put the olive oil in the center and put the chicken on top. Arrange the sliced pepper on top. Sprinkle on the salt, pepper, cumin and oregano.
Seal the foil tightly, leaving enough room for some steam. Place on a cookie sheet and cook for 25 - 30 minutes.
Let cool for about 5 minutes before opening foil.
The cubanlle is pretty mild and a different pepper could be used depending on how hot you'd like it.
