Crispy-Topped Stuffed Chicken
Serves 4
4 chicken breasts
4 sprigs fresh tarragon, or 2 tsp dried tarragon
½ orange pepper, deseeded and sliced
1½ green pepper, deseeded and sliced
1 red pepper, halved and deseeded
15 g breadcrumbs
1 tbsp sesame seeds
4 tbsp lemon juice
200 g can tomatoes, chopped
1 small red chilli, chopped and deseeded
¼ tsp celery salt
Salt
Pepper
• Preheat the oven to 200°C.
• Slit the chicken with a sharp knife to create a pocket in each. Season inside each pocket.
• Place a sprig of tarragon and a few slices of orange and green in each pocket. Place chicken on a baking sheet and sprinkle over the breadcrumbs and sesame seeds
• Spoon 1 tbsp lemon juice over each chicken breast and bake in the oven for 35-40 mins or until the chicken is cooked through.
• Preheat the grill to hot. Arrange the red pepper halves, skin side up on the rack and cook for 5 mins or until skin blisters. Cool for 10 minutes, peel off the skins.
• Put the red pepper in a blender, add tomatoes, chilli and celery salt and process for a few seconds. Season to taste.
• When chicken is cooked, heat the sauce in the microwave.
