Roasted Chicken Recipe
with Peppers

Who doesn't like a roasted chicken recipe? With peppers??

No one I know! (Certainly not my Chef!)

This recipe of mine uses peppers. But I was in a bit of a dilemma over which section to put this recipe: fried or baked?? Both methods are used for this recipe. As you can tell, I decided to put it in my baked section! :)

I promise you, this is a truly yummy recipe with plenty of pretty colors too! Something to keep your tummy - and your eyes - happy.

This is also a light recipe, since my Chef is on a diet right now!

So...

My goal was to create something that tastes good, has a lovely aroma and is healthy. Of course, you'll benefit too - not just my Chef!

Let’s start...Our peppers are waiting!!

Ingredients (Serves 4 roasts):

4 boneless skinless chicken breasts, cut into thin strips
2 tablespoons of oil
250 ml of chicken broth
½ cup each of red and yellow pepper (finely chopped) *
¼ cup apple juice
2 tablespoon of ketchup
4 cloves garlic (chopped or sliced)
2 tablespoon of basil
Salt and pepper to taste
1-2 tablespoons of fresh parsley

*Optional:

¼ cup grated cheese

For a more colorful dish, use:

¼ cup each of the four peppers: red, yellow, green, and orange.

Cooking Utensils You'll Need:

measuring spoons and cups
kitchen knife and chopping board
medium size cast iron skillet
cooking spoon
baking dish (optional)
cheese grater (optional)

Directions for My Roasted Chicken Recipe:

Wash the chicken breasts thoroughly and dry with paper towels. Season with salt and pepper.

For this roasted chicken recipe we need to use a cast iron skillet because we’re both sauteing and baking. The reason is that a skillet with the standard plastic handle will melt if you put it in the oven!

So...

In medium size - cast iron - skillet, saute the chicken over medium heat for 5 - 7 minutes.

Keep heat at medium. In the pan add the chicken broth...

...the peppers, the optional mushrooms, apple juice, ketchup, garlic, salt and pepper.

Mix everything well.

Bring to a boil.

Cover and simmer for about 10 minutes and until chicken is no longer pink inside.

Meanwhile...

Preheat your oven to 190°C/375°F.

When the sauteing time for the chicken is done, place your skillet in the oven and bake for another 15 minutes until the skin gets a nice golden brown color, and is crunchy outside, but still juicy inside.

If you absolutely don't have a skillet to put in the over, you can transfer the mix from the pan to a baking dish as I do here in this pics.

Stir in the basil towards the end of the cooking period to help retain its vitamins.

My Chef's Tips:

This dish is great with brown rice! And a salad - especially now that my Chef has to be on a diet...

So...

To serve, place some brown rice on a plate and spoon some sauce and chicken over top.

If you like, sprinkle with a little cheese and fresh chopped parsley.

There you have my nice, light, roast chicken recipe with peppers.

Yummy to your tummy! :)

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