1/4 cup olive oil
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
1 tsp dried basil
2 whole split chicken breasts
1 medium red pepper, finely diced
Mix oil, Worcestershire sauce, mustard and basil in a small dish and set aside.
Pound each chicken breast half between 2 sheets waxed paper to a uniform thickness of about 1/2 inch.
Heat oil mixture in a 12 inch skillet over medium-high heat. Add chicken breasts and red pepper, cover and cook 3 minutes. Turn, cover and continue cooking until chicken is no longer pink, 2 to 3 more minutes. Serve immediately with the red peppers spooned over the chicken.
Save by using Red Bell Peppers and Serve with San Giorgio Pasta.
Prices Valid March 19, 2017 to March 25, 2017
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