Friday 14 October 2016

Chicken in a Red Pepper Sauce

This recipe comes from a card picked up in Sainsbury's years ago; I have made it before but never blogged about it so thought I would do so now. It's a good way to get extra vegetables into your diet - I don't like red pepper in large quantities but enjoyed this recipe.

To serve 4, you need:
1/2 tbsp. olive oil
4 skinless chicken breasts
2 fresh chillies, deseeded
2 large red peppers, deseeded, cored and chopped
75g sundried tomatoes
2 tsp soft light brown sugar
1 tbsp. white wine vinegar
227g can chopped tomatoes
salt, pepper

Brush a large frying pan with the oil and cook the chicken breasts over a medium heat for about 15 minutes or until cooked through - it will take longer if they are large.

Meanwhile put all the other ingredients in a food processor and whizz until smooth.

Transfer the sauce to a saucepan and heat through for a few minutes, then serve the chicken breasts with the sauce on top.

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