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Roasted Pepper Casserole


3 red peppers
2 onions
3 garlic
1 tablespoon oil
pinch cayenne pepper
2 tablespoon 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 sauté 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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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