Easy Peri Peri Chicken Breasts
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Serves: 4 servings
Peri Peri marinade:
3 cloves garlic, peeled and roughly chopped
1/2 teaspoon crushed red pepper flakes
1 tablespoon smoked paprika
1/4 cup lime juice
1/4 cup olive oil
1 tablespoon red wine vinegar
4 chicken breasts (I used skinless and boneless)
Salt and pepper to taste
2 cups Bellafina peppers, chopped (I used red, yellow and orange)
4 – 6 thin slices of lemon
2 sprig fresh thyme
2 sprig fresh rosemary
To make the peri-peri marinade: place all the ingredients in the bowl of a small food processor and process until puréed.
Season chichen with salt and pepper to taste. Place the chicken in a large sealable plastic bag. Add the peri-peri marinade and seal tightly. Rub the bag to coat the chicken in the marinade then refrigerate for 4 hours, or overnight.
Preheat the oven to 400° F.
Remove the chicken from the bag and drain off the excess marinade. Reserve marinate.
Heat oil in a skillet over medium high heat. Place chicken in the skillet and brown each side until nice golden color. Turn off heat. Add reserved marinade over the chicken, peppers, lemon slices, thyme and rosemary. Cover the skillet with parchment paper.
Bake for 20 – 30 minutes, depending on the size of the chicken breasts, until the chicken is done, or reach an internal temperature of 165º F in the thickness part.
Cover the skillet tightly with aluminum foil and allow to rest for 10 minutes. Serve immediately with the lime wedges and pan juices.
If the chicken isn’t browned enough to your liking, put it under the broiler for 2 minutes.