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Cook'n with Betty Crocker 
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Two-Pepper Chicken with Honey Butter |
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Serves: 4 Print this RecipePREP: 8 MIN * COOK: 20 MIN * 4 SERVINGS 4 boneless skinless chicken breast halves (about 1 1/4 pounds) 1 tablespoon black peppercorns, crushed 1 tablespoon white peppercorns, crushed 1 tablespoon vegetable oil 1/4 cup margarine or butter, softened 2 tablespoons honey Coat both sides of chicken with peppercorns. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Mix margarine and honey. Top chicken with honey-margarine mixture. 1 SERVING: Calories 320 (Calories from Fat 170); Fat 19g (Saturated 9g); Cholesterol 105mg; Sodium 140mg; Carbohydrate 10g (Dietary Fiber 0g); Protein 27g % DAILY VALUE: Vitamin A 10%; Vitamin C 0%; Calcium 2%; Iron 6% DIET EXCHANGES: 1/2 Starch, 3 1/2 Lean Meat, 2 Fat Betty's Tip How do you crush peppercorns? It's easy using a mortar and pestle, mini-food processor, or spice or coffee grinder. Or place them in a resealable plastic bag and pound with a meat mallet or rolling pin. From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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