Pretty is as Pretty Does ...

I'm in a chicken state of mind. This is not unusual. I mean look at my bio ... I warned you about my chicken obsession long ago. But rarely, if ever, have I posted back-to-back chicken recipes. Well, there's a first time for everything!

While browsing through the July issue of Bon Appetit on Sunday, I came across a wonderful, quick and easy chicken recipe that had my name written all over it. I made it that night; then last night, I turned the left-overs into some exceptional fajitas. Both dishes were outstanding and neither took more than a half hour to prepare. Bonus!

This recipe is adapted from the Spicy Chicken Peperonata with Lime and Mint Dressing in the July 2009 issue of Bon Appetit.

Chicken Peperonata:

• 3 tbsp. extra virgin olive oil
• juice of one whole fresh lime
• 1 1/2 tsp. unseasoned rice wine vinegar
  
• 1/4 tsp. cayenne pepper
• 1/2 tsp. ground coriander
• 2 tbsp. chopped fresh mint
• salt and pepper to taste

• 2 tsp. extra virgin olive oil
• 4 large skinless, boneless chicken breasts
• salt and pepper
• ground coriander
• 1 large red bell pepper, seeded and cut into strips
• 1 large yellow bell pepper, seeded and cut into strips
• 1 large fresh poblano pepper, seeded and cut into strips
• 1/2 medium red onion, thinly sliced

• some chopped fresh mint and wedges of lime for garnish
  

In a small bowl, combine 3 tbsp. olive oil, lime juice, rice wine vinegar, cayenne pepper, ground coriander and the chopped mint. Whisk well to emulsify adding a bit of salt and pepper to taste. Reserve.

Heat 2 tsp. of olive oil in a large non-stick skillet over medium high heat until hot but not smoking. Dust the chicken breasts with a bit of salt, pepper and ground coriander and add to skillet. Sear until browned on one side, about 5 minutes, then turn. Reduce the heat to medium, cover and allow the chicken to cook until done - approximately 5 more minutes, depending on the thickness. When just cooked throughout, remove to an oven-safe plate, cover with foil, reserve and keep warm in the oven (set to "warm" setting").

To the same skillet, add all of the peppers and the onion, adding a bit more olive oil if necessary, and saute over medium-high heat stirring often. Saute the peppers until they begin to brown, about 5 minutes, cover and cook for an additional 1 minute. Add 2 tablespoons of the reserved lime dressing to the pan and toss to coat. Remove the chicken from the oven and plate it, topping each breast with a generous serving of the sauted peppers and onions and drizzle each with a bit of the remaining dressing in equal amounts.

As written, this recipe will serve four, though it can easily be doubled. I served the dish with some additional chopped fresh mint and wedges of lime for garnish. It was magnificent!

Do yourself a favor and make extra ... then turn them into fajitas. To do so, slice the chicken breast into strips and heat them, along with the peppers and onions, in a large non-stick skillet with a bit of vegetable or chicken stock. I added some crushed red pepper flakes and a bit of ground cumin to mine. Serve with some warm whole wheat tortillas, chopped red onion, chopped cilantro, non-fat sour cream and guacamole for garnish. Outstanding!

Why no picture of the finished dish? Because ... you guessed it ... the pics were ugly! Hit up that recipe link if you want to see a pretty picture of the finished dish. I was too busy chowing down to mess around with the food styling!

Bon appetit!