Chicken “a la Samedi”
As with a lot of the recipes in here, this was completely made up 1 day when I had absolutely no idea what to cook for dinner. It’s called Chicken a la Samedi because having been asked at least 8 million times what I was making I needed to come up with something, and it was a Saturday!
This is great served with Buttery Garlic Mash
| Ingredients |
|---|
| Olive oil |
| Garlic minced |
| 1/2 large onion finely chopped |
| 1 cup chopped peppers |
| Cup red wine |
| 1 tin diced tomatos |
| 1 tsp oregano |
| Salt and pepper |
| 4 thin cut chicken breasts (the cutlet type) |
| 2 cups béchamel sauce |
| Cup finely grated pecorino romano cheese |
Method
- Pre heat the oven to 400F
- In an oven proof skillet, over medium high heat add the olive oil and cook the garlic and onion for a few mins until the onion starts to soften
- Add the peppers and cook for 3-4 mins until starting to soften
- Add the wine and cook for a few mins
- Add the tomatoes, oregano, salt and pepper
- Remove the mixture from the pan and set to 1 side
- Place the chicken in a single layer in the bottom of the pan
- Pour the tomato mixture over the top of the chicken
- Spoon the béchamel sauce on top and smooth out
- Sprinkle on the cheese
- Cook in the oven for 25 mins