Tuesday, February 14, 2012

Chicken Ridgewood

2 chicken breasts — boneless
2 medium onions — diced
2 medium green peppers — diced
1 whole garlic clove — chopped
whole wheat flour
Olive oil
sea salt
black pepper


Dredge chicken in flour seasoned with plain sea salt and
pepper. Fry in oil until lightly browned; remove
from pan. Sauté garlic, onions, and peppers until
onions are soft.
Add a little of the leftover dredging
flour.

Put chicken into a covered casserole, pour onion/garlic/peppers
mixture over it, cover, and bake about 45 minutes
at 350 degrees F. Serve over rice or noodles