Thursday, April 7, 2011

Chicken with Asparagus & Roasted Red Peppers

1/2 cup chicken broth
1 pound boned and skinned chicken breast
 in halfs salt and pepper to taste
1/2 pound fresh asparagus cut into 2 inch pieces
1 red pepper chopped
1/2 yellow onion chopped
1 clove of garlic minced
1 teaspoon balsamic vinegar
1/2 cup shredded mozzarella cheese
1/2 cup tomatoes diced
1. Heat the broth in a large skillet over medium-high heat. Season chicken
 with salt and pepper, place in skillet cook 15 min until chicken is almost
2. Place asparagus red peppers and garlic in skillet continue cooking 10
 minutes until the asparagus  is tender. Place tomatoes in skillet during the
last 2 minutes of cooking time sprinkle with vinegar, top with mozzarella
 and serve.


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