CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2001-02-21
Serves: 1-2
Prep Time: 1-30m
Difficulty: average
Backpacking: No
Ingredients
- 1 lrg (4-6 oz.)Skinless Boneless Chicken Breast.
- 1/3 of a Green Bell Pepper, stem and seeds removed.
- 2 tbsp olive oil
- 1 tbsp dried Basil
- 1 clove garlic, peeled and diced.
- 1/2 tsp salt
- 1 tsp lemon juice
- 1/2 cup white wine
Instructions
Slice the chicken breast and the bell pepper into thin slices and saute in the olive oil until the chicken turns white and the peppers become limp.
Add the rest of the ingredients and cook over a medium heat until the chicken is completely cooked through, about 10 minutes.
Serve over cooked rice or pasta.
This could also be made as a Pilaf. After the chicken and bell peppers have been sauteed, add the spices and 1/2 cup of un-cooked rice and stir until all the grains have been coated with the oil. Add the wine and cover with a tight fitting lid. Cook over very low heat for 15 minutes, then leave covered and let sit for an additional 5 minutes.
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