The Gratinated Chicken Breast and Peppers is a recipe I usually prepare, I must admit, when I have very little time to devote to cooking, and not much desire either. However, it is a main course that, in any case, wonderfully satisfies both the palate and the stomach because in its simplicity it is truly delicious. I enrich it with raisins and pine nuts because I find they go very well together, but if you don’t like them, you can rest assured they are not necessary. It’s also a very beautiful dish to bring to the table because a touch of color is always welcome. Moreover, it is delicious even when eaten cold, not just at room temperature during the warm season.
If you like chicken breast, then don’t miss the next recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 lb chicken breast cut into thick slices
- 1.3 lb peppers
- 1 clove garlic
- 4 tbsps breadcrumbs
- to taste extra virgin olive oil
- to taste salt and pepper
- 2 tbsps raisins
- 1 tbsp pine nuts
Tools
- Baking dish
- 1 Bowl large
- 1 Knife
- 1 Cutting board
Preparation
First, take the chicken breast out of the fridge at least 40 minutes before cooking, so it reaches room temperature and doesn’t undergo thermal shock when it comes in contact with heat. Wash the pepper, dry it, and cut it into strips of various sizes. Dab the chicken breast with paper towels and cut the slices in half.
Place the chicken breast in a large bowl, add the pepper, garlic, 4 tablespoons of extra virgin olive oil, and season with salt.
Also add the breadcrumbs, raisins, and pine nuts, and mix well to evenly flavor all the ingredients.
Grease a baking dish and arrange the chicken with the peppers inside. At this point, bake in a preheated oven at 356°F (convection mode) and cook for about 35 minutes, or until the surface is nicely browned. Do not exceed the cooking time, or everything might dry out.
Serve our Gratinated Chicken Breast and Peppers immediately, piping hot, but it can also be eaten at room temperature or even cold during the hotter days of the year.
Tip:
We can store the chicken breast with peppers in the fridge for a few days, but remember to place it in an airtight container.
If necessary, it can also be frozen, but make sure to do so inside the fridge and not at room temperature to avoid the risk of unpleasant food poisoning, sometimes even very serious.
