Equipment
Ingredients
roasting
- 2 red pepper
- 2 green pepper
- 4 garlic, lightly smashed
- 10 ml olive oil
chicken and croutons
- 4 chicken breast, boneless, skinless
- 120 ml fowl glaze
- 3 g salt
- 1 g black pepper
- ½ baguette, cut into 6mm rounds
- 2 ml olive oil
Nutrition (per serving)
Method
Char the red and green peppers over a gas flame or under a broiler until the skins are blackened on all sides.
Place the charred peppers in a bowl and cover tightly with plastic wrap to steam for 10 minutes.
Peel the skins, remove the seeds and ribs, and cut the peppers into 2.5cm (1-inch) cubes.
Roast the smashed garlic heads with 10ml of olive oil in a covered casserole dish at 190°C (375°F) for 70 minutes.
Pound the chicken breasts between two sheets of plastic wrap to a uniform thickness of 1cm (3/8 inch).
Sauté the chicken in 2ml of olive oil over medium-high heat for 2 minutes per side until the internal temperature reaches 74°C (165°F).
Remove the chicken from the skillet and season with salt.
Simmer the fowl glaze in the same skillet over medium heat for 1 minute until it thickens slightly.
Return the chicken to the skillet and turn to coat thoroughly with the glaze.
Bake the baguette rounds on a baking sheet at 190°C (375°F) until they are lightly browned and crisp.
Plate one chicken breast topped with glaze, a portion of peppers, one garlic head, and croutons on the side.
Chef's Notes
- Ensure the skillet is very hot before adding the chicken to achieve a good sear without overcooking the center.
- If fowl glaze is unavailable, a high-quality reduced chicken stock can be used.
Storage
Refrigerator: 72 hours — Store chicken and vegetables separately from croutons to maintain texture.
Reheating: Reheat chicken and vegetables in a skillet over medium heat until 74°C/165°F.
