Tuesday, 9 August 2016

Cooking For One Or More - Peppered Chicken Breasts

Cut a red bell pepper into slices and spread them on the base of an oven proof dish.

Skin and slice some shallots and spread them amongst the peppers to cover the base of the dish. Grind some szechuan pepper corns and mustard seeds liberally.

Slather with several teaspoons of chopped garlic.

Smooth some greek yoghurt over the base ingredients.

Finally place some mini chicken breast fillets on top of the yoghurt and cover with a steak or chicken seasoning.

Cover with tin foil and place in the oven at gas mark 6 for at least 30 minutes. 40-45 if the mini chicken breasts are frozen.

Nom
at
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1 comment:

  1. Unknown25 November 2016 at 13:31

    Le style de prise de vue en hauteur n'ai pas courant,
    C'est une idée sympathique.
    On mange bien en Angleterre.
    C'est pas le roosbeff sauce menthe 🆒🆒🆒
    Dommage pas de système de Traduire.
    Miam miam
    Un gourmet Frenchy

    ReplyDelete

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