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(courtesy of Food Network)

Yield: 4 to 6 servings

Ingredients:

3 tablespoons black pepper
3 tablespoons white pepper
3 tablespoons red pepper
3 tablespoons cayenne pepper
3 tablespoons lemon pepper
4 (8 to 10-ounce) boneless skinless chicken breasts, whole
2 tablespoons butter
4 to 5 green onions, white and green parts, chopped
2 cloves garlic, minced
1/4 cup vodka
1 (16-ounce can) diced tomatoes with juice
1 cup sliced black olives, drained
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
Serving suggestions: Sour Cream Mashed Potatoes

Directions:

1. Preheat oven to 250 degrees F.
   
2. Mix black, white, red, and lemon pepper together in a pie dish.
   
3. Rinse chicken and roll while still moist in pepper mixture to coat both sides of breast.
   
4. Melt butter in a large skillet over medium heat and then add chicken, onions, and garlic.
   
5. Brown the chicken on both sides.
   
6. Add vodka and let cook until chicken is cooked through, approximately 8 minutes.
   
7. Remove chicken from skillet, place on a lined pan, and keep warm in preheated oven.
   
8. Add tomatoes, olives, Worcestershire, and oregano to the sauce and mix ingredients well with a wooden spoon. Let simmer for 3 to 5 minutes.
   
9. Return chicken to the skillet and cook until the tomatoes break down and make a sauce, about 15 minutes.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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