Three Pepper Chicken

Three Pepper Chicken


"'Ring my bell (peppers)!' This is a quick, healthy recipe that serves two persons. A good way to use up the plentiful bell peppers in the fall that we are blessed with in Iowa!"

Ingredients 1 h {{adjustedServings}} servings 343 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

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  1. In a shallow dish or bowl, mix together cracker crumbs and seasoning. Put egg substitute in a separate dish or bowl. Dip each chicken breast in the egg substitute, then coat with cracker mixture. Set aside.
  2. In a large skillet saute bell peppers, onion and garlic in butter or margarine over medium heat, until just crisp and tender. Remove pepper mixture from skillet and set aside, keeping warm.
  3. In the same skillet, saute coated chicken breasts in remaining butter or margarine until browned on both sides. Remove browned chicken breasts from skillet and keep warm.
  4. Combine the chicken broth and flour and mix together. Pour broth mixture into pan drippings and heat through until mixture thickens and begins to boil. Stir in bell pepper mixture and heat through, stirring together. If desired, serve by placing chicken breast on a bed of hot cooked pasta and pouring bell pepper mixture over the top.
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Reviews 18

  1. 20 Ratings


My husband is allergic to beef and pork products. That means that finding new things to do with chicken is always a plus. While searching for something other than the same ole same ole, I happened across this recipe and decided to give it a whirl. Overall, this recipe is wonderful. It not only has a good flavor but it also ends up being a very beautiful dish to look at. In fact, my husband and I almost didn't eat it because it was too pretty. If you are accustomed to spices in your food, I would recommend adding a healthy dose to this recipe. While the flavor of the chicken and peppers is tasty, for those of us that love spicy food - it needs a little something more. I used an orange pepper instead of yellow and I served it over a bed of no-yolk wide egg noodles with a splash of butter and salt. It was delicious! I'll definitely be making this one again - with LOTS of spices.


I was very very dissapointed with this recipe. I enountered two problems with this recipe. The first problem I encountered was that this recipe did not provide adequate time to fully cook the chicken. Simply browning the chicken leaves it raw. The second problem is that fully cooking the chicken will cause the breading to burn. My solution was to follow the recipe as written, but then add all the ingredients together and simmer them on low heat covered for 5 minutes. This allowed the chicken to cook throughly. The flavour was alright, but it did not taste good the next day and since I live alone I like being able to enjoy the leftovers.


My husband and I liked this one--low cal and full of flavor. I used seasoned bread crumbs in place of the crackers, so I should've used seasoned salt on the chicken breasts.