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

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
  • 55 g (2 oz) sundried tomato paste (¼ cup)
  • 2 tsp olive oil
  • 2 tsp chopped oregano leaves
  • salt and freshly milled black pepper
  • 2 Romano peppers/long red or shepherd peppers

  • For the salad dressing
  • 115 g (4 oz) Mary Berry’s Special Mustard Dressing/Walden Farms Honey Dijon Dressing or one similar (⅓ cup)
  • tsp runny/liquid honey
  • 1 small orange, juice only
  • To serve
  • A green salad and crusty rolls


  • Method
  • Preheat the barbecue or grill/broiler.

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

  • Now stir together the garlic, tomato paste, olive oil, oregano, and seasoning and spread over both sides of the chicken.

  • Halve the peppers lengthways, deseed and then cut into thin strips.

  • Whisk together the dressing with the honey and orange juice, and stir through the salad.

  • Barbecue or grill/broil the chicken for 5 minutes on each side until they are cooked through.

  • 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.

  • Divide the peppers amongst 4 plates, top each with 2 pieces of chicken and serve with the salad and crusty rolls on the side.
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Updated: July 16, 2019

Buttercrisp Baby Potatoes

Buttercrisp Baby Potatoes

When you want a different way of cooking baby potatoes, give this recipe a try.

Buttercrisp Baby Potatoes

3 servings
  • Preparation time: 5 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 450 g (l lb) new/baby potatoes
  • 55 g (2 oz) butter (¼ cup, or ½ stick), OR
  • 3 tbsp olive oil
  • coarse salt, for sprinkling

Equipment

  • You will need a large lidded sauté pan.


  • Method
  • Scrub or scrape the potatoes. Cut larger ones in half, as you do want the size to be small.

  • Heat the butter or oil in the pan and, when hot, add the potatoes and shake the pan so they are well coated with the butter or oil.

  • Cover with the lid and let them cook over a low heat for about 30 minutes. Shake the pan occasionally to turn the potatoes. When cooked they will be crisp and golden brown on the outside and tender inside.
  • Sprinkle with coarse salt and serve at once.
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