Chris' Recipes

Bon Appetite!

Roasted Red Pepper Chicken Bake

Written By: Chris - Jan• 15•13

We’re always trying to create different dishes with chicken.  I was inspire to make this dish following a recent lunch outing at a place Bill and I tried in St. Paul.  He actually ordered a chicken sandwich that included roasted red peppers.  It was very flavorful and delicious, but we don’t need the bun at home so we decided to recreate something similar while including many of the same flavors.  We both love peppers and once they are roasted, their flavor takes on a deep, sometimes smoky flavor that adds great dimension to a dish.  This recipe is easy and is moist and delicious!

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Ingredients:

2 Red Peppers, roasted and peeled
2 Chicken Breasts, butterflied
2 Tablespoons Mayonnaise, I used light
1/3 Cup Panko Crumbs
1/3 Cup Flat Leaf Parsley, chopped
2 Tablespoons Parmesan Cheese, grated
Salt & Pepper
1/2 Cup Mozzarella Cheese, shredded (or use a blend of Italian)
(Beet Juice optional)
Nonstick Cooking Spray

Start by placing your washed red peppers onto your gas stove burner turned onto medium-high to high flame.  You want a fairly large flame to ensure the quickest roasting time and sufficient blackening.  Place the peppers directly onto the burners, making sure they are close to the flame.

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Leave the peppers over the flame, constantly monitoring and turning them with a tongs as necessary.  Listen for crackling noises, which indicates that the peppers are roasting.  Rotate each pepper until the skin has blackened in a certain area.  Keep turning them until the entire surface is black and don’t worry about the blackened color on the surface because the tender flesh underneath will be perfectly fine.  (don’t forget the ends!)

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Remove peppers from the heat once they are totally blackened and place them in a bowl.  Immediately cover with plastic wrap sealing the sides so that a steam creates inside.   Allow the peppers to cool.  Then rub them between your fingers and/or use a paper towel while scraping off the skin with your hands.  Cut the stem off and remove the inner seeds of the peppers.

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Place chicken that has been cut to one thickness or butterflied into a baking dish sprayed with non stick cooking spray.  (Butterflying is basically a technique for splitting food horizontally, without cutting all the way through, then opening it up like the wings of a butterfly.  To do this, begin with the thicker side of the breast, hold a sharp knife parallel to the cutting board and slice the breast almost completely in half, stopping about 1/4 inch from the opposite side.   The chicken should easily open up.  Next, pat down the new surface to make it flat  and it should look like a butterfly and look a larger than when you started.)

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Top each breast with the mayo and spread evenly.

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Chop the fresh herbs and mix with the Parmesan cheese and Panko crumbs.  Season with salt and pepper.

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I had roasted beets and did not want to discard the flavorful juices, so I poured them around the sides of the chicken.  This can obviously be omitted if you are not roasting beets at the same time.  Sprinkle the mayo on each breast with the cheese, herb, crumb mixture.  Bake uncovered at 350 degrees into the oven on the center rack and cook for 15 to 20 minutes, or until the middle of the breast reaches 160 degrees.

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Remove from oven and place the large slices of roasted, peeled red pepper on top of the browned Panko layer.  Top with shredded mozzarella cheese and place back into the oven for roughly five to ten more minutes, just until the cheese topping becomes browned and bubbly.  The peppers should be reheated through in this time as well.

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We enjoyed this along side of a roasted Beet salad and a choice glass of wine!

Enjoy!

Cheers!
~Chris

 

 

 

 

 

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