Crispy Chicken Fillet in with Roasted Peppers
Ingredients
- For the peppers
- 6 red Bell pepper
- 4 garlic cloves
- 125 milliliters olive oil
- 3 Tbsps balsamic vinegar
- salt
- freshly ground peppers
- ½ sprig rosemary (needles)
- For the chicken breast
- 4 Chicken breasts (ready to cook, skinless, á 160 g)
- 5 Tbsps breadcrumbs
- 5 Tbsps Polenta (cornmeal)
- 1 egg
- 2 Tbsps Whole wheat flour
- cayenne pepper
- 2 Tbsps vegetable oil
Preparation steps
For the peppers: Preheat the broiler. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and place on a baking sheet, skin side up and broil until the skin begins to bubble and turns black. Remove from oven, cover with damp kitchen towel, let it rest briefly and peel. Peel the garlic and thinly slice. Heat 1 tablespoon oil in a skillet and saute the garlic until soft and transfer to a shallow bowl. Add the remaining oil and the vinegar to the bowl and season with salt and pepper. Quarter the peppers and add to the bowl along with the rosemary, tossing to coat. Cover and refrigerate at least 12 hours. For the chicken breast: Rinse the chicken and pat dry. Mix the breadcrumbs and the cornmeal in a shallow bowl. Beat the eggs in another bowl and the flour in a third bowl. Season the chicken with salt and cayenne pepper and dredge first in flour, then in the eggs and finally in the breadcrumb mixture, pressing to adhere. i
Heat the oil in a skillet and saute the chicken until golden brown and crisp on both sides, about 5 minutes. To serve, spread the peppers on a plate, cut the chicken crosswise into thick slices and serve on the peppers.
