Heinz 57 Peppers and Chicken Bake

Heinz 57 Peppers and Chicken Bake

Time: 55 mins

Ingredients

• 12 chicken thighs or 12 chicken breasts
• 6 green peppers, cored, seeded and cut in quarters
• 2 orange baby bell peppers, split
• 2 red baby bell peppers, split
• 2 yellow baby bell peppers, split
• 6 -8 stalks fresh celery, cut in small diced pieces, include the leaves
• 1 tablespoon thyme
• 2/3 cup Heinz 57 steak sauce
• 1/3 cup Worcestershire sauce
• 1/4 cup lemon juice
• 1/4 cup margarine
• 1/2 cup brown sugar, packed
• 1 teaspoon paprika
• Pam cooking spray

Directions

• 1 Spray a 9 X 13 pan with Pam.
• 2 Lay green pepper quarters with cup side up.
• 3 Put diced celery in each pepper quarter.
• 4 Sprinkle each quarter with thyme.
• 5 In mixing bowl add Heinz 57 sauce, Worcestershire sauce, lemon juice, brown sugar and margarine. Mix well.You can heat and mix. I do to make sure the flavors mix.
• 6 Place split baby peppers in between the green peppers.
• 7 Place chicken pieces over each pepper quarter.
• 8 Spoon sauce mixture over chicken pieces.
• 9 Sprinkle paprika over chicken.
• 10 Note: You may add 1/8 tsp cayenne pepper to the sauce mixture if you like it hot! This is optional!
• 11 Cover or foil the top. Refrigerate or Bake at 400* for 40 minutes. Allow extra time if refrigerated about 10 more minutes.
• 12 I have added the brown sugar because it gives a extra tangy sweetness to the dish and everyone raves about it. The baby peppers are sweet and add color and a little more flavor. You may use Splenda brown sugar blend if desired.
• 13 Lift out with spatula to individual plates.