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Add a photoThis dish is a play on a great combination of flavors - balsamic vinegar, fresh basil, fresh mozzerella with heat from hot cherry peppers. I created this dish during Hurricane Sandy with what I had on hand and it turned out to be a winner!
Ingredients
- 1 pound of thin sliced chicken breasts
- flour
- balsamic vinegar
- olive oil
- 6 cloves garlic
- jar of hot cherry peppers
- 1 red bell pepper
- 1 ball of fresh mozzerella cheese
- 1/2 pound rotelli pasta
- fresh basil
- 2 eggs
- honey
Directions
- Start by boiling water for the rotelli.
- Saute the garlic in olive oil , then add the hot cherry peppers sliced, and the red bel pepper chopped. once sauted - set aside.
- Beat an egg, and add a few dashes of balsamic vinegar and a dash of honey. Dip chicken breast in egg mixture, then in flour then place in a saute pan.
- Once chicken is cooked on both sides (about 5 min) place on a cutting board and slice. Add chicken breatst pepper mixture back to the pan. Throw in the fresh basil and saute.
- Once pasta is done cooking, drain and add to the chicken and pepper mixture. Add a few extra pieces of basil, fresh mozzerella.
- Stir in a drizzle of balsamic vinegar and honey. Mix and let sit for 5 min and serve!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 6 servings | |
| Calories 281 | |
| Calories from Fat 69 | 25% |
| Total Fat 7.69g | 10% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.07g | |
| Cholesterol 101mg | 34% |
| Sodium 62mg | 3% |
| Potassium 283mg | 8% |
| Total Carbs 32.11g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.75g | 3% |
| Protein 19.72g | 32% |
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