Four Pepper Baked Chicken Recipe

  • 1 each red, green & yellow bell pepper
  • 8 boneless, skinless chicken thighs
  • 1 can whole green chilies cut lengthwise into 8 equal pieces (7 ounce can)
  • 1 cup sour cream
  • 1 teaspoon cornstarch
  • salt & pepper to taste
  • Hot cooked rice
1) Preheat oven to 475. Stem & seed bell peppers & thinly slice length-wise. Place on 9x13 baking dish & bake until tinged brown (approx 15 min).

2) Trim fat from chicken & wrap each with a chili piece

3) Place chicken bundles on top of bell peppers & bake 15 min.

Blend sour cream w/cornstarch & spoon over bundles. Cont. to bake until chicken is no longer pink in center (approx 8 min).

4) Broil chicken 3" from heat until sour cream is speckled brown (2 min).


Serve w/hot cooked rice & pan juices.

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