Chicken and roast pepper bake with sundried tomato and olive
recipe
Chicken and roast pepper bake with sundried tomato and olive
No comments
Simple to prepare, and deliciously tasty, this baked chicken dish is perfect for a busy family, but good enough for a romantic dinner for two
Ingredients
- 2-3 Chicken breast fillets
- 1 Red Pepper - seeded and diced
- 1 Yellow Pepper - seeded and diced
- Olive oil
- 1 x Loyd Grossman sundried tomato and olive with rosemary al forno bake sauce
- Handful of fresh breadcrumbs
- 1-2 Tablespoons pine nuts
- 2-3 Tablespoons Parmesan cheese
Serves:
3
Directions
More recipes like this
- Pesto chicken with caramelised aubergine, roast tomatoes and black olives
- Parma wrapped chicken breasts with roasted cherry tomatoes
- Broad bean and sun-dried tomato salad with griddled lamb
- Roast Spiced Chicken with Indian Style Gravy
- Amanda Grant's Roast Haddock & Cherry Tomatoes with Mint & Pea Risotto
- Heat oven to .
- Place the chicken breasts in an ovenproof dish and coat with a little olive oil Bake in the oven for - minutes. Add diced peppers to the dish and stir in to coat with oil. Bake for another minutes until the peppers are starting to pepper and the chicken is cooked through.
Source: Loyd Grossman sauces
Find more recipes
Comments