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Chicken with red pepper and parsley crust

Recipe from: 8/14/2002 12:00:00 AM

Ingredients 8
Servings 4


  • 4 boneless, skinless chicken breasts
  • salt and freshly ground black pepper
  • 2 large sweet potatoes, peeled and sliced very thinly
  • 1 small red pepper, chopped
  • 2 garlic cloves, chopped
  • a large handful of fresh parsley
  • 30 ml olive oil
  • 30 ml water


Preheat the oven to 180 ºC.
Season chicken. Layer sweet potatoes in a roasting tin or ovenproof dish.
Top with chicken.
Mix together all remaining ingredients and spread over chicken.
Spoon water in the base of the dish and roast chicken, uncovered, for 25 minutes.
Serve with peas or a green salad.

Read more on: poultry  |  roast

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