by Betty Crocker



Prep Time: 15 min
Total Time: 1 hour 5 min
Makes: 6 servings

2 tablespoons vegetable oil
8 medium green onions, sliced (1/2 cup)
1 small red bell pepper, chopped (1/2 cup)
2 garlic cloves, finely chopped
1 teaspoon dried thyme leaves
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/8 teaspoon ground red pepper (cayenne)
6 boneless skinless chicken breast halves (1 1/2 pounds)
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1. Heat oil in 8-inch skillet over medium heat until hot. Cook remaining ingredients except chicken in oil about 2 minutes, stirring frequently, until bell pepper is crisp-tender; cool.
2. Place chicken and bell pepper mixture in shallow glass dish; turn chicken to coat with pepper mixture. Cover and refrigerate at least 30 minutes but no longer than 3 hours, turning chicken occasionally.
3. Heat coals or gas grill for direct heat.
4. Remove chicken from marinade; discard marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning occasionally, until juice is no longer pink when centers of thickest pieces are cut.


1 Serving: Calories 145 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 75 mg; Sodium 210 mg; Total Carbohydrate 0g (Dietary Fiber 0g); Protein 27 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4 % Exchanges: 4 Very Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

Well the recipe that got me started is from this magazine called "Cooking Pleasures" which I got from somehow ending up in the cookingclub. I ended up making a few changes to it myself but here's what I ended up with:



Pork Chops:
4 boneless pork chops (1/2 inch thick)
3 garlic cloves, pressed
3 Tbls fresh oregano, finely chopped
2 tsp olive oil
salt & pepper

Accompanying Veggies:
1 cup northern or navy beans, drained, rinsed
2 medium tomatoes, seeded, chopped
1 onion, cut into thin wedges
2 Tbls olive oil
1 tsp garlic powder
salt and pepper
paprika

1.) Combine garlic and oregano in bowl. Spread olive oil over both sides of pork chops and sprinkle with garlic and oregano combo. After preheating the grill, place on grill, sprinkle with salt, pepper, and paprika on both sides. Make sure to sear on both sides (keeps em juicy) and then cook pork chops 6 to 8 minutes or until pork is pale pink in center, turning once.

2.) Heat olive oil in skillet. Add beans, tomatoes, onion, garlic powder, and salt and pepper to taste. Cook over medium heat 3 to 5 minutes or until onion is tender.

Spoon onto plates and place pork on top.

I would also suggest a side of garden fresh green beans, lightly steamed :)

The magazine also suggested these for drinks:
Wine; Serve these with a spicy Mediterranean red, either the 2005 Carchelo Monastrell Jumilla from Spain ($9) or the 2005 Paul Jaboulet Aine “Parallele 45” Cotes du Rhone ($11)

Very similar to Chipotle's amazing tomato chunk salsa...

Recipe taken from HERE

6 fresh tomatoes, diced
2 poblano peppers, grilled, peeled and diced
1/2 red onion, diced
2 jalapeños, diced
1/3 Cup cilantro, chopped
1 Tablespoon lime juice
1/2 Teaspoon sugar
Salt and pepper to taste

Combine ingredients. Season to taste.


I left the poblano peppers out and just used the jalepenos which we fortunately chose to grow in the garden seeing as you can't get them anywhere anymore thanks to the salmonella outbreak.

Couple things to note...
Try to take the seedy part out of the tomatoes and drain them well once they're chopped ...otherwise they get really soupy.

I've found the best way to chop up herbs is to throw them in a metal bowl and go at them with the scissors instead of trying to deal with them on a cutting board.

This salsa is -amazing- with the "Hint of Lime" tortilla chips!