Servings:4
Broiled peppers, tomatoes, and onions become a luscious topping for quickly sautéed chicken breast cutlets. The fried caper garnish adds a crisp, salty note.
Line a heavy-duty rimmed baking sheet with foil. Put the tomatoes cut side up on one side and the peppers and onion on the other side. Drizzle everything with 3 Tbs. of the olive oil and sprinkle with the piment d’Espelette, 1 tsp. salt, and 1/4 tsp. pepper. Toss the peppers and onions. Broil until the tomatoes are collapsed, about 7 minutes. Flip the tomatoes, toss the peppers and onions, and broil until the tomato skins have large black spots and the peppers and onions are tender, about 5 minutes more.
Use tongs to pull the skins off the tomatoes. With a slotted spoon, transfer the tomatoes to a cutting board. Put the peppers and onions in a large bowl; add the garlic paste. Chop the tomatoes and add to the bowl with the other vegetables. Mix well, season to taste with salt and pepper, and keep warm.
在12英寸的不粘锅中加热1/4杯橄榄油。将面粉放在浅锅中。用1-1/2茶匙调味鸡肉。盐和1/2茶匙。胡椒;面粉中挖掘。分2批工作，煮鸡肉，翻转一次，直到煮熟，每侧2至3分钟。将鸡肉转移到盘子上。擦拭锅。加热剩余的1汤匙。 olive oil and fry the capers over medium-high heat until they pop open and become crisp, about 2 minutes. Sprinkle them over the chicken. Serve with the ragout.
用新鲜开始用餐Heirloom Cherry Tomato, Fennel & Arugula Salad with Goat Cheese Dressing.
Fresh and flavorful!
My family loves this! It's always a big hit. Use the best tomatoes you can find.
我通过使用一些Penzeys家禽调味料并在蔬菜中添加罗勒，从而启动了风味。结果非常好吃。
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