Crumbed chicken with roasted red pepper sauce

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.