8 chicken cutlets
2 large green tomatoes (thinly sliced)
1 large jar of B&G Sweet Red Peppers (sliced)
1/2 cup chopped leeks
- In a large skillet, put 2 tbsp. of olive oil. Sauté leeks for about a minute. Add green tomatoes. Sauté for about 2 minutes. Add sweet red peppers. Sprinkle with a pinch of black pepper. After about a minute, put mixture into a bowl and set to the side.
- In the same pan, on a high heat, start cooking chicken cutlets. Sprinkle with sea salt.
- Cook cutlets on both sides. Make sure they are well cooked.
- Add pepper mixture back in the pan on the top of the cooked cutlets.
- Heat through and serve.
*Firm red tomatoes can be used, if you don’t have green ones left over from your garden.