Chicken Surprise
Ingredients
- 4 Chicken breasts
- Lee & Perrings Tomato & Herb marinade
- Red pepper
- Paprika
- Joan's dried herb mix (parsley, chives and dill tops)
- Preheat oven to 180°C.
Method
Pour marinade into a dish. You can use any marinade of your choice. Tomato and herb with olives and garlic (Sainsbury's) is also good, or M&S Mediterranean marinade.
Flatten out the chicken breasts gently and place in marinade, turning over to coat well.
This can be left overnight in the fridge until ready to use, or for as little as 1 or 2 hours before cooking.
De-seed the red pepper and cut into 2.5 cm. (1") slices lengthways.
Lift out the chicken breasts, dab with paper kitchen towel to remove the excess marinade. Open the chicken out and place a red pepper slice in the centre. Fold over the chicken to enclose the pepper and place on greased aluminium foil. Continue with as many as required. Spoon over a little of the marinade. Sprinkle over paprika and a few dried herbs and place a knob of butter on top. If you want, you can put thinner slices of the red pepper in a criss-cross over the top of the chicken breasts.
Cook in the oven for 25-30 minutes, 180°C. For the last 5 minutes, open up the foil to let the chicken brown slightly.
Serving suggestions:
As part of a roast dinner or with:
Tomato rice, Ratatouille and Deep-fried Potato Chunks