Makes 4 servings
4 - 6 ounce free-range chicken breasts, boneless
2 fresh sweet red pepper
1 sweet onion, peeled
4 fresh Roma tomatoes, peeled
12 cloves fresh garlic, unpeeled
¼ cup olive oil
1 cup fresh basil, chopped
1 tablespoon dry herbes de Provençe
Split the peppers in half. Remove the seeds and cut into 1/2" wedges. Slice the onion into similar wedges and quarter the tomatoes .
Heat 2/3 of the olive oil in a large sauté pan. Add the peppers, onion and garlic cloves. Cook slowly for 20 minutes until soft and caramelized, stirring from time to time, Add the tomatoes, basil, salt, pepper to taste, and simmer for 15 more minutes.
While the pepper medley is cooking, coat the chicken breasts with the rest of the olive oil and sprinkle with the herbes de Provençe. Grill on the barbeque or under a broiler until the internal temperature reaches 160°.
Pour the pepper medley on the bottom of a warm platter, arrange the grilled chicken breasts on top and garnish with basil leaves. Serve with steamed jasmine rice or your favorite pasta.
Wine Suggestion: A spicy red Syrah.
© JACQUES & COMPANY 2011