Double Pepper Chicken
Double the pepper, double the taste is the motto for this double pepper chicken. Tasty and satisfying this grilled chicken entree won't leave you feeling bloated, but instead fully satisfied.
Cooking Time12 min
Cooking MethodGrilling
Ingredients
- 1 1/4 boneless, skinless chicken pieces
- 1 red bell pepper, seeded and cut in half
- 2 yellow bell peppers, seeded and cut in half
- 4 teaspoon olive oil
- 1 tablespoon Cajun seasoning
- 3/4 cup half and half, room temp
- 4 cloves garlic, minced
- 2 tablespoon tomato paste
- 2 tablespoon chopped fresh basil
Instructions
- Brush peppers with 2 teaspoons olive oil and season chicken with Cajun seasoning.
- Place chicken and pepper halves (skin side down) on grill 4 to 6 inches from heat.
- Grill for 6 minutes, turn chicken and grill about 6 minutes more or until peppers are tender and juices of chicken run clar.
- In a small saucepan, heat remaining 2 teaspoons olive oil and garlic over medium heat.
- Blend in tomato paste and half and half and basil.
- Heat, but do not let boil. Serve chicken and peppers with cream sauce.