Ingredients
- 4 boneless, skinless chicken breast halves, about 1¼ pounds
- 1 tablespoon black peppercorns, crushed
- 1 tablespoon white peppercorns, crushed
- 1 tablespoon vegetable oil
- ¼ cup margarine or butter, softened
- 2 tablespoons honey
Make it step by step
- Coat both sides of chicken with peppercorns.
- Heat oil in 10-inch skillet over medium-high heat.
- Cook chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
- Mix margarine and honey.
- Top chicken with mixture.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.