Creamy Chicken and Peppers

*Creamy Chicken and Peppers*
Serves 4

Tender chicken layered with garlic, sweet peppers and sliced onion and then baked in a creamy tomato sauce.  Delicious.

4 medium chicken breasts, pounded to
an even thickness
1 TBS olive oil
1 TBS butter
salt and black pepper to taste
3 sweet bell peppers
(I like to use one green, one red and one orange or yellow)
(Trim, seed, cut in half and then thinly slice into half moons)
2 fat cloves of garlic peeled and crushed.
1 large onion, peeled, halved and cut into half moons
1 400g tin of chopped tomatoes in tomato juice
1 vegetable stock cube or pot
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried parsley
125ml of cream (1/2 cup)
1 TBS balsamic vinegar
1 TBS light muscovado sugar
fine grating of nutmeg
3 TBS boursin cheese (I like the black pepper)
a couple handfuls of grated mozzarella cheese
2 TBS finely grated Parmesan cheese

Preheat the  oven to 200*C/400*F/ gas mark 5.  Have ready a large shallow casserole dish.

Heat  the oil and butter in a large skillet until the butter begins to foam.  Season the chicken breasts on both sides with some salt and black pepper.  Brown the chicken lightly on both sides and then place it into the prepared baking dish.  Add the onions and peppers to the skillet.  Cook, stirring until they begin to wilt.  Scoop out and layer them in the casserole with the chicken, placing half beneath the chicken breasts and half over top.  Add the garlic to the skillet and cook for about 30 seconds.  Dump in the tin of tomatoes.  Add the herbs, balsamic vinegar, sugar, nutmeg and cream.   Heat to the boil, then whisk in the boursin cheese.  Season to taste with salt and pepper.  Cook for about 5 minutes on low heat and then pour this mixture over the chicken and peppers.  Cover tightly with foil and then bake in the oven for 30 minutes. At the end of the 30 minutes, mix together the mozzarella and Parmesan cheeses.  Sprinkle this over top of the casserole and return to the oven, baking for an additional 15 minutes.   Serve hot with rice or pasta, and crusty bread for mopping up the sauce.


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