Crispy stufffed Chicken
Ingredients:
4 boneless chicken breasts
4 sprigs of fresh tarragon
½ an orange pepper (bell)
½ a green pepper (bell)
15g whole meal breadcrumbs
1tbsp sesame seeds
4tbsp lemon juice
1 small red pepper (bell)
200g can chop tomatoes
1 small red chili
¼ tsp celery salt
Salt and pepper
Fresh tarragon, to garnish
Method:
Preheat oven to 200 degress. Slit the chicken with a knife in the middle to create a pocket. Season inside each pocket.
Place a sprig of tarragon and a few slices of orange and green peppers
in each pocket. Place chicken breasts on baking tray and sprinkle over
the breadcrumbs and sesame seeds.
Spoon 1 tbsp of lemon juice over each chicken breast and bake in the
oven for 35-40 minutes until the chicken is tender and cooked through.
Meanwhile, preheat the grill to hot. Arrange the red pepper halves,
skin side up, and cook for 5-6 minutes until the skin blisters. Leave
to cool for 10 minutes, then peel off the skin.
Put the red pepper in a blender, add the tomatoes, chilli and celery salt and process for a few seconds. Season to taste.
When chicken is cooked, heat the sauce, spoon a little onto a plate and
arrange the chicken breast in the centre. Garnish with tarragon and
serve.
