BREAST OF CHICKEN WITH YELLOW BELL-PEPPER SAUCE

Total Time: 30 min 
Cost per Serving: $1.96 

Chef Raji Jallepalli of Raji in Memphis, Tennessee, suggests serving sautéed carrots with her chicken.  Warmed flour tortillas or basmati rice rounds out the meal nicely. 

2 large yellow bell peppers 
1 tablespoon vegetable oil 
1/2 teaspoon each cumin seed and yellow mustard seed 
1/4 teaspoon (for mild) to 1/2 teaspoon (for hot) ground red pepper (cayenne) 
1/4 teaspoon salt 
4 skinned and boned chicken-breast halves (about 5 ounces each) 
1/4 teaspoon ground turmeric 
Four sprigs (about 3 inches long) fresh tarragon, or 1/4 teaspoon dried, crumbled. 
Garnish: tarragon sprigs 

1. Halve, core and seed bell peppers, then chop coarsely. 

2. Heat oil in a large nonstick skillet over medium heat.  Stir in cumin and mustard seeds, ground red pepper and 1/8 teaspoon of the salt.  Stir until mustard seeds begin to pop, about 2 minutes, then stir in the chopped bell peppers.  Cook 5 to 6 minutes, stirring often, until tender. 

3. Scrape mixture into blender or food processor.  Process to a puree. 

4. Sprinkle chicken with remaining 1/8 teaspoon salt and the turmeric. Put tarragon into skillet used for peppers.  Add chicken and cook over medium heat 3 to 4 minutes per side, turning once, until chicken is no longer pink at center. 

5. To serve: Ladle bell-pepper sauce on serving plate, top with chicken and garnish with tarragon sprigs. 

* Serves 4. Per serving: 204 cal, 33 g pro, 4 g car, 5 g fat, 82 mg chol, 229 
mg sod.  Exchanges: 3/4 vegetable, 4 lean meat