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Print this Recipe    Pepper Chicken

ROASTED PEPPER CASSEROLE

3 red peppers
2 onions
3 garlic
1 Tbs oil
pinch cayenne pepper
2 Tbs tomato paste
3/4 cup dry white wine or chicken stock
4 boneless chicken breasts
salt and freshly ground pepper
chopped chives
parmesan cheese

Cut the peppers in half vertically. Remove the seeds and grill on
oven tray until the skins blister. Remove from oven, cool and
remove the skins. Crush and peel the garlic. Heat oil in a frying
pan and saute onion and garlic until onion is clear. Place roasted
peppers, onion, garlic, cayenne pepper and tomato paste in a blender
or food processor and puree. Pour in the wine and pulse to blend.
Remove the skin from the chicken and place in a shallow casserole
dish. Pour over pepper mixture.

Cover and cook at 180 C for 20 - 25 minutes or until chicken is
cooked. Season with salt and pepper. Garnish with shaved parmesan
cheese and chives.

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