Crumbed chicken with roasted red pepper sauce

    Crumbed chicken with roasted red pepper sauce

    108saves
    1hr5min


    14 people made this

    About this recipe: Breadcrumbed chicken in a sauce made from roasted red peppers, garlic and a splash of white wine - delicious! Nice served with fries and and salad or veg. A lot of preparation can be done in advance such as making the sauce and preparing the chicken.

    Samantha's Supper Kent, England, UK

    Ingredients
    Serves: 2 

    • 2 red peppers
    • 1 egg, beaten
    • breadcrumbs
    • 2 chicken breast fillets, flattened out
    • 1 tablespoon olive oil
    • 1/2 onion, roughly chopped
    • 1 small clove garlic
    • good gulp white wine
    • salt and pepper
    • pinch paprika
    • knob butter
    • 1 tablespoon chopped fresh basil

    Method
    Prep:45min  ›  Cook:20min  ›  Ready in:1hr5min 

    1. Begin by turning the oven to 230 C / Gas 8. No need to wait for it to come to full temperature. Place the peppers onto a lightly greased baking tray and cook in the oven until the skins begin to go black, about 45 minutes.
    2. Meanwhile, have to hand a bowl with the beaten egg and a dinner plate with breadcrumbs added. Take a chicken breast and dip first into the egg and shake off the excess and then coat in breadcrumbs. Repeat with the other chicken breast. Cover and chill in the fridge until needed.
    3. Remove the peppers from the oven and place carefully into a strong plastic freezer bag and tie up. This will help to steam the skins off making it easier to remove. Leave for 1/2 hour. Remove skin, stalk, seeds and membrane from the peppers. Roughly tear or chop.
    4. Heat a medium sized saucepan with 1 tablespoon olive oil and gently fry the onion and garlic until translucent. Add the chopped peppers, wine, salt, pepper and paprika. Mix well. Bring to the boil then reduce heat and simmer for 5 minutes.
    5. Remove from the heat then pour the sauce into a small blender and blitz the sauce until fine. Cool then place in the fridge until later to re-heat.
    6. When ready to cook heat a non stick fry pan with butter and oil and gently cook the chicken until cooked through - cook at a fairly low to medium heat to ensure breadcrumbs do not burn. Meanwhile, gently re-heat the sauce in a saucepan.
    7. Place the chicken onto a serving plate. Stir the basil into the sauce and pour over the chicken.

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    Reviews (4)

    Keri
    by
    2

    I don't like basil so i added a teaspoon of dried italian mixed herbs instead,which only had a hint of basil in it. - 27 Jul 2011

    by
    1

    I am discovering the delights of cooking, this dish is fun to prepare, I added the hot smoked paprika instead, added a nice kick. Very nice. - 06 Jun 2014

    Keri
    by
    1

    I thought that this was lovely,but my husband thought it was a little lacking in flavour,but i think this is due to the fact that i never added the white wine,i just added a little water instead,but i think the wine would make all the difference to the sauce,so when i make this again i will be adding the wine!It's a lovely presentable dish,great for when having guests round for dinner!Very impressive! - 27 Jul 2011

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