Pepped Up Chicken Food

PEPPER CHICKEN RECIPE

Steps:

• Marinate chicken with ingredients under marination. Keep it aside until needed.
• Pour oil to a hot pan. Add cumin, cinnamon, cloves and cardamom. Allow them to sizzle.
• Next add curry leaves and ginger garlic paste. Fry till the raw smell of ginger garlic goes off.
• Add onions and fry till they turn golden.
• Then add tomatoes and salt. Fry till the tomatoes turn mushy and soft.
• Add red chili powder, garam masala and coarsely crushed pepper corn.
• Fry everything well till the mixture looses all the moisture.
• Add chicken and fry for about 3 to 4 minutes.
• Cover and cook on a low flame till the chicken turns tender.
• If the chicken doesn't let out enough moisture to cook, then add little water.
• Cover and cook until soft. If you want to have gravy,
• You can take it off while there is moisture. You can also pour 3 to 4 tbsp coconut milk.
• If you prefer a dry version, cook without lid and evaporate the moisture in the chicken. fry till all the moisture dries up.
• Serve pepper chicken hot with rice and Rasam. Squeeze in some lemon juice before serving.

PEPPED UP CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breasts and Italian dressing in a zip-top bag. Seal bag, and refrigerate for at least 1 hour.
• Remove chicken from marinade and place in a baking dish. Discard used marinade. Layer pepperoni slices evenly over chicken. Cover dish with foil, and bake in the preheated oven until the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
• Remove chicken from the oven, uncover, and top each chicken breast with a slice of provolone cheese. Return to oven and bake until cheese is melted and bubbly, about 5 minutes.