Chicken and pepper bake

Recipe from: 6/1/2001 12:00:00 AM
Ingredients 10
Servings 1
Minutes 15 min


Serving Change
  • 4
    chicken breast fillets, cut into strips
  • 15
    lemon juice
  • 15
    fresh rosemary, chopped
  • 35
  • 1
    onion, grated
  • 1
    each red and green pepper, cubed
  • 6
    slices white bread, crusts removed
  • 50
    garlic butter
  • 3
    large eggs
  • 250


15 min
Marinate the chicken in the lemon juice, rosemary and 30 ml of the oil for 10 minutes. Heat remaining oil over high heat and add onion and peppers. Sauté for 1 minute, then add chicken and fry for a further 2 minutes. Remove from the heat. Spread bread with garlic butter, then cut slices into 2 cm cubes. Place a layer of cubes in a greased, ovenproof dish. Cover with a layer of chicken and peppers and repeat layers with remaining ingredients. Beat together eggs and milk and season with salt and freshly ground black pepper, to taste. Pour over the bread and chicken mixture and allow to soak in for 2 minutes. Bake in a preheated oven at 180 ºC for 20 minutes or until set and evenly browned. Serves 4.

Read more on: poultry  |  bake


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