Recipe:Tomato and Red Pepper Crusted Roast Chicken
6 boneless skinless chicken breasts
FOR THE TOPPING
100g cherry tomatoes, quartered
1 garlic clove, chopped
1 fat green chilli, deseeded and chopped
200g roasted red peppers from a jar
1 crustless slice bread, torn up
1 tbsp red wine vinegar
FOR THE CRUST
2 cups torn day-old crusty bread
2 tbsp cream
½ red pepper, cut into chunks
¼ cup fresh parsley, lightly packed
½ tsp dried oregano
Salt and pepper, to taste
1 Preheat the oven to 190C.
2 Place all the ingredients for the topping into a food processor.
3 Pulse to make a rough purée.
4 Turn into a small bowl, cover with cling film and chill until ready to serve.
5 Place the chicken smooth-side up on foil-lined rimmed baking sheet.
6 Clean your food processor and pulse the bread for the crust until you have fine breadcrumbs. Transfer to a separate bowl and set aside.
7 Add red pepper, parsley, oregano, ½ tsp salt, a pinch of pepper and 2 tbsp of the cream to the food processor; pulse until finely chopped.
8 Return the breadcrumbs to the mixture in the food processor and pulse until combined.
9 Top the chicken breasts with an even layer of the tomato and red pepper paste topping.
10 Take a good amount of the crust mixture and press to form an even layer.
11 Roast for about 30 minutes until golden brown.