Wednesday, July 30, 2008

Amaranth Stuffed Peppers and Mixed Salad with Chicken & Grape Chutney

foodblog 004

These dishes are loosely based off of these two recipes: Chicken with Grape Chutney and Amaranth Stuffed Peppers

For the chicken I sauteed the first side, flipped it and then added chopped green bell peppers (the tops of the stuffed pepper), two minced jalapeno peppers, about half a cup of grapes, and a 1/3 cup water.  I continued cooking for 4-5 minutes.  I then sliced the chicken and placed it over a bed of mixed salad topped with the grape chutney.  Finally, top it off with ginger soy dressing.

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