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1
In a large pan, saute red peppers, green peppers, garlic, thyme, and rosemary until the vegetables begin to soften.
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2
Remove from the heat and allow to cool while you prepare the chicken.
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3
Pound the chicken breasts in between 2 pieces of plastic wrap until they are flattened.
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4
Place the sauteed vegetables in the center and roll the breast around them.
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5
Secure closed with a toothpick, if necessary.
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6
Heat a large saute pan over medium heat.
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7
Add enough oil to lightly coat the bottom of the pan and heat.
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8
Add the stuffed chicken and cook until all sides are browned and the chicken is cooked through.
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9
A viewer, who may not be a professional cook, provided this recipe.
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10
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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11
1 mango, diced
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12
4 cloves garlic, minced
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13
1 tablespoon lime juice
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14
1 red onion, diced
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15
1 teaspoon salt
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16
1 teaspoon corn syrup
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17
Combine the mango, garlic, and the red onion and place in a medium-sized bowl.
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18
Add salt, lime juice, and corn syrup to the bowl and thoroughly combine.
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19
Serve the salsa over the sauteed chicken.
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20
Sauteed Asparagus with Bacon Crumbles:
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21
6 bacon strips
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22
1 bunch asparagus spears
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23
1 clove garlic, minced
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24
Olive oil, for sauteing
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25
In a medium saute pan, cook the bacon until it is crisp.
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26
Drain and crumble the pieces into a bowl.
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27
In a separate pan, saute asparagus with garlic until the asparagus is tender.
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28
Add crumbled bacon on top of the spears.
