Name: Italian Chicken With Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 4.00 chicken breast fillets skinned; 5.00 ml sea salt and freshly ground black pepper; 10.00 ml fresh chillies 573; 1.00 onion sliced in half moons; 1.00 red pepper sliced; 1.00 yellow pepper cut into strips; 2.00 garlic cloves, crushed; 175.00 g courgettes sliced; 410.00 g tomatoes chopped; 20.00 g fresh basil shredded; 5.00 ml brown sugar soft

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Ingredients (11)

4.00	chicken breast fillets — skinned
5.00 ml	sea salt and freshly ground black pepper
10.00 ml	fresh chillies — 573
1.00	onion — sliced in half moons
1.00	red pepper — sliced
1.00	yellow pepper — cut into strips
2.00	garlic — cloves, crushed
175.00 g	courgettes — sliced
410.00 g	tomatoes — chopped
20.00 g	fresh basil — shredded
5.00 ml	brown sugar — soft

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Method:

Season the chicken breasts with salt and pepper. Heat 5 ml of the oil in a large frying pan and rapidly brown the breasts on both sides (they needn?t be cooked through). Remove from the pan and set aside.

Heat the remaining oil in the pan and sauté the onion and peppers until done. Add the garlic and baby marrows, cover and heat for 3-4 minutes. Add the tomatoes, half the basil and the sugar and season.

Bring the sauce to the boil, return the chicken breasts to the pan and simmer uncovered for 15-20 minutes over low heat. Turn the breasts after 10 minutes. Sprinkle with the remaining basil and serve with a mixture of brown and wild rice.