Individual 4 Pepper Chicken Cups

This was a recipe I found on a website, eatchicken.com, and contributed by Ena Player. YUMMILICIOUS, and surprisingly easy. I had to revise it a little because when I found it the instructions were not clear, and no cooking temp or time. This is what I came up with, and it worked! :)

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 4  refrigerated pie crusts (2 packages of Pillsbury ready pie crusts)
• 2  boneless skinless chicken breasts, cut into strips
•  salt and pepper (optional)
• 4  ounces  melted butter
• 2  medium potatoes, peeled and diced
• 6  ounces red bell peppers, diced
• 6  ounces green bell peppers, diced
• 6  ounces yellow bell peppers, diced
• 8  ounces  ortega diced green chilies
• 1  purple onion, diced
• 2  tablespoons  cooking oil
• 2  limes, juice of
• 2  tablespoons  knorr's chicken bouillon granules
• 8  ounces cheddar cheese

Directions

1. Place potatoes in a pot and simmer until tender, then drain.
2. Season the chicken with salt and pepper and then stir fry chicken in the butter until no longer pink.
3. Chop chicken into small pieces, and add potatoes, peppers, onions and green chilies, and oil, and sauté a little bit more, until the veggies are soft.
4. Squeeze lime juice over mixture, and then add chicken bouillon and mix well.
5. Simmer for 6 -8 minutes, and then let cool.
6. Cut the pie crust into 2 and a 1/2 inch circles.
7. Place pie crust into muffin tin and fill with chicken mixture.
8. Cover with cheese and bake at 350°F for 30-35 minutes, or until crust is golden brown.
9. Remove and let cool on a baking rack.