Chicken and Peppers/Mercury Morris

WSVN — A two-time Super Bowl champion puts his culinary skills to the test in our celebrity Bite series. Chicken is on the menu, as we grab a Bite with Belkys.

The Chef: Mercury Morris
The Dish: Chicken and Peppers

Ingredients:
1 package chicken tenderloins
1 each, red, yellow, green and orange peppers, cut up
1 red onion, sliced
2 Tbs. coconut oil
2 cups Egg Beaters
2 cups seasoned Italian bread crumbs
2 Tbs. cilantro avocado yogurt dressing (Mercury likes Bolthouse Farms, but you can use your favorite)

Method of Preparation:
– Start by soaking boneless, skinless chicken breast tenderloins in Egg Beaters (or regular egg batter). When they’re covered, dip the chicken in seasoned Italian bread crumbs. When they’re completely covered, set aside and sauté the peppers.

– Put coconut oil in a hot pan and add chopped red, green and orange peppers – and red onion. Sauté until it all starts to get soft.

– Put chicken in the oven and bake at 325 degrees for about 20 minutes. Mercury likes to use a special convection oven. He cooks the chicken one side for 8 minutes then turns them over for another 6 minutes.

– When the chicken and peppers are done, it’s ready to plate!

 
To Plate:
Mercury plates first with a nice green salad, then the chicken smothered in the sautéed peppers and onion. He tops it all with cilantro avocado yogurt dressing. He serves it with sides of plantains, mashed potatoes and steamed corn.

 

Serves: 2

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