Curried Chicken, Peppers & Peas

Yesterdays lunch was Curried Chicken, Peppers & Peas. Recipe was found in the Sunday March 15th, 2009 Parade Magazine.

Ingredients:

2 skinless and boneless chicken cutlets
12 thin slices red onion, halved
1/2 red bell pepper, diced
1 cup peas, fresh or frozen
4 tsp olive oil
1 tsp curry powder
Salt and pepper, to taste

Directions:

1. Preheat oven to 400 F. Cut four 12 inch long pieces of nonstick aluminum foil or parchment paper.
2. Cut the chicken into long strips, then cut the strips in half. Mix all the ingredients together and spoon equal amounts onto the center of each piece of foil or paper. Draw up the sides and seal the packets well - leaving room around the ingredients so they can steam. Put packets on a baking sheet.
3. Bake 17 to 20 minutes, or until the chicken is cooked. (Open a packet to test.) Spoon into soup plates and serve immediately.


I enjoyed the meal. Robyn however thought there was too much onion and needed more peas in the meal.