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Four-pepper Baked Chicken





Yields
Makes 4 servings

Mickey Strang of McKinleyville, California, has been a frequent Sunset contributor since 1946. Healthful cooking is not a fad to her. "Once you pass 60, how you've eaten shows up more and more in how good you feel," she says. "My husband and I eat fairly low-fat; I think that's one reason we're as spry and energetic as we are."

 1 each red, green, and yellow bell pepper (1 1/4 lb. total)
 8 boneless, skinless chicken thighs (1 1/4 lb.), fat trimmed
 1 can (7 oz.) whole green chilies, cut lengthwise into 8 equal pieces
 1 cup reduced-fat sour cream
 1 teaspoon cornstarch
 3 to 4 cups hot cooked rice
  Salt and pepper
Step 1
1

Preheat oven to 475°. Stem and seed bell peppers and thinly slice lengthwise. Place in a 9- by 13-inch baking dish and bake until tinged brown, about 15 minutes.

Step 2
2

Meanwhile, trim fat from chicken, fold together the halves of each thigh to make a neat bundle, then wrap each with a chili piece.

Step 3
3

Place chicken bundles on top of bell peppers; bake for 15 minutes. Smoothly blend sour cream with cornstarch and spoon over bundles. Continue to bake until chicken is no longer pink in center (cut to test), about 8 minutes.

Step 4
4

Broil chicken 3 inches from heat until sour cream is speckled brown, about 2 minutes. Lift chicken and vegetables to a platter or to 4 individual plates; pour pan juices into a small pitcher. Serve chicken with hot cooked rice and pan juices. Season to taste with salt and pepper.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories514
% Daily Value *
Total Fat 14g18%

Saturated Fat 5.6g28%
Cholesterol 138mg46%
Sodium 462mg21%
Total Carbohydrate 58g22%

Dietary Fiber 2.9g11%
Protein 37g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.