Aiel Mystery Meat With Mixed Peppers

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Author: Eleyan Teyal Al'Landerin

  • 1 tablespoon olive oil (from Mayene...of course)
  • 4 chicken breasts with skin, quartered (but if the car'a'carn inquires, inform him it is snake)
  • 7 1/2 ounces roasted red peppers, julienned
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper

Preheat oven to 375 degrees. Heat a large, oven proof skillet over medium-high heat; add olive oil. Lightly brown chicken on all sides. Pour peppers, including juices, over chicken. Season with salt and pepper. Cover pan and bake for 30 minutes, or until thoroughly cooked. Serve warm