Who doesn't like a roasted chicken recipe? With peppers??
No one I know! (Certainly not my Chef!)
This recipe of mine uses peppers. But I was in a bit of a dilemma over which section to put this recipe: fried or baked?? Both methods are used for this recipe. As you can tell, I decided to put it in my baked section! :)
I promise you, this is a truly yummy recipe with plenty of pretty colors too! Something to keep your tummy - and your eyes - happy.
This is also a light recipe, since my Chef is on a diet right now!
My goal was to create something that tastes good, has a lovely aroma and is healthy. Of course, you'll benefit too - not just my Chef!
Let’s start...Our peppers are waiting!!
4 boneless skinless chicken breasts, cut into thin strips
2 tablespoons of oil
250 ml of chicken broth
½ cup each of red and yellow pepper (finely chopped) *
¼ cup apple juice
2 tablespoon of ketchup
4 cloves garlic (chopped or sliced)
2 tablespoon of basil
Salt and pepper to taste
1-2 tablespoons of fresh parsley
¼ cup grated cheese
For a more colorful dish, use:
¼ cup each of the four peppers: red, yellow, green, and orange.
measuring spoons and cups
kitchen knife and chopping board
medium size cast iron skillet
baking dish (optional)
cheese grater (optional)
Wash the chicken breasts thoroughly and dry with paper towels. Season with salt and pepper.
For this roasted chicken recipe we need to use a cast iron skillet because we’re both sauteing and baking. The reason is that a skillet with the standard plastic handle will melt if you put it in the oven!
In medium size - cast iron - skillet, saute the chicken over medium heat for 5 - 7 minutes.
Keep heat at medium. In the pan add the chicken broth...
...the peppers, the optional mushrooms, apple juice, ketchup, garlic, salt and pepper.
Mix everything well.
Bring to a boil.
Cover and simmer for about 10 minutes and until chicken is no longer pink inside.
Preheat your oven to 190°C/375°F.
When the sauteing time for the chicken is done, place your skillet in the oven and bake for another 15 minutes until the skin gets a nice golden brown color, and is crunchy outside, but still juicy inside.
If you absolutely don't have a skillet to put in the over, you can transfer the mix from the pan to a baking dish as I do here in this pics.
Stir in the basil towards the end of the cooking period to help retain its vitamins.
This dish is great with brown rice! And a salad - especially now that my Chef has to be on a diet...
To serve, place some brown rice on a plate and spoon some sauce and chicken over top.
If you like, sprinkle with a little cheese and fresh chopped parsley.
There you have my nice, light, roast chicken recipe with peppers.
Yummy to your tummy! :)