Vodka Pepper Chicken

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  • 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) whole boneless skinless chicken breasts
  • 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


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