2 large red peppers
2 large green peppers
2 large yellow peppers
3 tablespoon green onion -- sliced
2 tablespoon olive oil
1 tablespoon lime juice
2 teaspoons white wine Worcestershire sauce
1/4 teaspoon coarse ground black pepper
1/8 teaspoon garlic powder
3 whole chicken breasts -- split, boned and
-- skinned
hickory flavored salt
additional olive oil
6 bays English muffins -- split, buttered and
-- toasted
chopped walnuts.
Instructions:
Broil whole peppers until skins are charred on all sides, turning
as needed. Place in paper bag; seal. Let stand 10 minutes. Peel peppers.
Cut into lengthwise strips, reserving the pepper liquid. Place pepper
strips and liquid in saucepan. Combine green onion, olive oil, lime
juice, Worcestershire sauce, black pepper and garlic powder; mix well.
Pour over pepper strips. Heat over medium heat. Keep hot. Sprinkle
chicken breasts with hickory salt. Arrange on broiler rack. Drizzle
with a small amount of olive oil. Broil 5 to 6 minutes per side, turning
once. Cut chicken breasts into strips. Arrange 2 muffin halves on
plate for each serving. Top with equal amounts of chicken breast strips.
Spoon hot pepper salad over chicken. Sprinkle with walnuts. Recipe
Contest Winner Notes: Colorful roasted bell peppers, grilled chicken
and tangy vinaigrette make this salad special. S: 3 Bays English Muffins
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