Coated Chicken with Peppers

Coated Chicken with Peppers

 

A chicken dish that can be barbecued or popped under the grill/broiler for just 10 minutes.

Chicken fillets are coated with oregano, garlic and sundried tomato in olive oil that makes it super tasty. Just serve with a green salad and crusty rolls.

 

Coated Chicken with Peppers
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the chicken and peppers
  • 4 boneless chicken breasts, skinned
  • 2 garlic cloves, finely chopped
  • 55g (2 oz) sundried tomato paste (¼ cup)
  • 2 tsp olive oil
  • 2 tsp fresh oregano leaves, chopped
  • salt and freshly ground black pepper
  • 2 Romano peppers /long red peppers or shepherd peppers

  • For the salad dressing
  • 115g (4 oz) Mary Berry’s Special Mustard Dressing/Walden Farms Honey Dijon Dressing (⅓ cup)
  • 1½ tsp clear/runny honey
  • 1 small orange, juice only

  • To serve
  • A green salad and crusty rolls


  1. Method
  2. Preheat the barbecue or grill/broiler.

  3. Slice each chicken fillet in half to make 2 thinner fillets.

  4. Whisk together the garlic, tomato paste, olive oil, oregano and seasoning. Spread over both sides of the chicken.

  5. Halve the peppers lengthways, de-seed and then cut into thin strips.

  6. Whisk together the dressing with the honey and orange juice. and stir through the salad.
  7. Barbecue or grill/broil the chicken for 5 minutes on each side until they are cooked through.

  8. After the first 5 minutes of cooking the chicken, add the pepper strips to the barbecue or grill/broiler and cook for about 5 minutes, turning them a couple of times. They should be just soft but not blackened.

  9. Divide the peppers between 4 plates, top with 2 pieces of chicken and serve with the salad, and crusty rolls on the side.

Updated: July 9, 2017