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Ingredients

• 1 3/4 lb boneless, skinless chicken breast halves
• 1/2 c. all-purpose flour
• 1 tsp salt, divided
• 1/8 tsp freshly grnd pepper
• 3 Tbsp. extra virgin olive oil, divided
• 1 Tbsp. minced garlic
• 1 Tbsp. finely minced fresh ginger
• 1 x bay leaf
• 1 x green bell pepper, cut into 1/4-inch strips
• 1 x red bell pepper, cut into 1/4-inch strips
• 1 med red onion, thinly sliced
• 1 x carrot, cut into 2-inch pcs and thinly sliced lengthwise
• 1/2 x Scotch Bonnet or possibly habanero chili, seeded and very thinly sliced
• 1 3/4 c. water
• 1/4 c. malt or possibly cider vinegar
• 2 Tbsp. minced fresh parsley
• 1/4 c. sliced green pimiento-stuffed olives, for garnish
•     Cooked rice

Description

1. Heat Oven To 200 Degrees F. 2. On Cutting Board, Lb. Each Chicken Breast Between 2 Sheets Plastic Wrap Till 1/4 Inch Thick. Remove Plastic And Cut Breasts In Half Lengthwise. 3.…

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