3 Red Peppers
\n2 Onions
\n3 Garlic
\n1 T. Oil
\nPinch Cayenne pepper
\n2 T. Tomato paste
\n3\/4 C. Dry white wine or chicken stock
\n4 Boneless skinless Chicken breasts
\nFfreshly ground pepper
\nChopped chives
\nParmesan cheese<\/p>\n
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 saut\u00e9 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. Place chicken in a shallow casserole dish. Pour over pepper mixture. Cover and cook at 180C.for 20 – 25 minutes or until chicken is cooked. Season with pepper. Garnish with shaved parmesan cheese and chives.<\/p>\n","protected":false},"excerpt":{"rendered":"
3 Red Peppers 2 Onions 3 Garlic 1 T. Oil Pinch Cayenne pepper 2 T. Tomato paste 3\/4 C. Dry white wine or chicken stock 4 Boneless skinless Chicken breasts Ffreshly 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 saut\u00e9 onion and garlic until…<\/p>\n