2 green and 2 red peppers
4 tablespoons vegetable oil
4 chicken breast halves
1 tablespoon paprika
2 cups strained tomatoes (or unseasoned tomato sauce)
Salt to taste
2 tablespoons low-fat, plain yogurt
Dumplings of your choice (preferably homemade potato ones)
Remove stems and seeds from peppers and cut into wide, flat strips. In deep frying pan, fry peppers in vegetable oil with skin down. When lightly browned, remove from oil and put in paper or plastic bag to steam the peppers. Keep in a tightly closed bag for at least 10 minutes.
In the remaining oil and juices, saute the chicken breasts rubbed with the paprika. Saute on both sides for minutes until cooked. Add tomatoes, salt and yogurt. Mix sauce thoroughly to dissolve yogurt, which will give thickness and smoothness to the sauce. Peel skin off peppers, cut them into julienne strips and add them to sauce.
Serve with your favorite dumplings, with peppers arranged decoratively on top of chicken and around dumplings.