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Thursday, December 13, 2012,11:33 PM by
Ponmathi Srilekha.S

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CHICKEN SUPREMES WITH ROAST PEPPERS

Serves :
8

Preparation Time :
40 minutes

Cooking Time :
1 hour

Preparation Method :

  • Roast the peppers under a preheated hot grill, turning frequently, for 15 minutes or until the skins blacken and blister all over.
  • Remove from the grill and place each one immediately in a plastic bag. Tie each bag securely, then leave until the peppers are cold.
  • Unwrap the peppers and, one by one, hold under cold running water and rub off the blackened skins with your fingers.
  • Pull off the stalks, slit open the peppers and remove the cores and seeds.
  • Pat the peppers thoroughly dry with kitchen paper, then cut them lengthways into thin strips with a sharp knife.
  • Heat the oil in a saute pan, and saute the chicken over a moderate heat for 7-10 minutes until golden. Remove and set aside on a plate. Add the onion slices to the pan and fry over a gentle heat, stirring frequently, for about 5 minutes or until soft but not coloured.
  • Add the roast pepper strips, the garlic, sun-dried tomatoes, basil and salt and pepper to taste.
  • Stir well to mix, and moisten with wine.
  • Return the chicken to the pan with the juices that have collected on the plate.
  • Cover and cook for 20 minutes or until the chicken is tender when pierced with a fork, turning the chicken over and basting with the cooking liquid occasionally.
  • Season to taste, and serve hot.
  • Garnished with basil sprigs.

INGREDIENTS

  • 6 sweet peppers in different colours
  • 6 tablespoons Sesame oil
  • 8 part-boned chicken breasts, skinned
  • 2 onion, thinly sliced
  • 4 garlic cloves, crushed
  • 100 grams sun-dried tomatoes in oil, thinly sliced
  • 4 teaspoons chopped basil
  • A few tablespoons of dry white wine
  • Salt and pepper
  • Basil sprigs, to garnish

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