All too often my culinary experiments end in mediocre results, but today I was quite pleased with the end product today. So I thought it couldn’t hurt to make a note of the “recipe” I concocted.
- 1 Large Romero Pepper
- 1 Red Onion (Quartered)
- Small bunch of Parsley (I used a mix of Flat Leaf & Curly)
- 1 Tbsp Olive Oil
- Chicken Breast
First char the pepper and remove the skin. Then place the pepper, Red Onion, Parsley and Olive Oil into a food processor and blitz.
Cut a pocket into the chicken breast and stuff with the mixture.
Place the chicken breast on a cast iron skillet and cook for 10 minutes. Place any leftover mixture onto the chicken breast and transfer the skillet to a hot oven. Cook for a further 20-30 minutes, until the chicken is cooked through.
I served with Honey Roasted Carrots. Tasty!
I didn’t have any fresh Coriander, which I think would benefit the flavour. So next time I’ll be adding some of that along with a Chilli or two.