Grilled Chicken Breast with Red Bell Pepper Cream

2 tbsp olive oil
1 clove garlic, minced
1 tsp chilli powder
1 tsp dried oregano
4 chicken breast fillets, pounded
2 tbsp olive oil
1 clove garlic, minced
1 tsp chilli powder
1 tsp dried oregano
4 chicken breast fillets, pounded


Red Bell Pepper Cream
2 tbsp olive oil
2 roasted red bell pepper, seeded and sliced
1 tbsp minced garlic
2 tbsp apple cider vinegar
juice of 1/2 medium lemon
1/2 cup whipping cream
salt and freshly ground black pepper

Note: sauce can be made ahead and kept in the fridge for 3 days. This is also a great sauce for pasta.
 

Mix the oil, garlic, chili powder and oregano together in a small bowl. Add the chicken and coat with the mixture. Set aside for at least 30 min.

While the chicken is marinating, make the red pepper cream. Heat 2 tablespoons of the olive oil in a pan over medium heat. Add the bell peppers, chili and garlic and sauté for 2-3 minutes until the vegetables are tender.

Add the vinegar, lemon juice and cream and cook for an additional 2-3 minutes. Remove from the heat and allow to cool to room temperature.
 

Puree the pepper mixture in a food processor or blender and season with salt and pepper. Return the pepper mixture to the pan and reheat before serving.

Heat the grill and cook the chicken fillets over medium heat for approximately 5 minutes per side.

Serve with the sauce.


Comments