Pepper-crusted chicken with sugar snap peas and red pepper

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Pepper-crusted chicken with sugar snap peas and red pepper

Post  annie on Tue Nov 17, 2009 12:43 am

Ingredients

For the chicken
1 tbsp olive oil, plus extra for drizzling
1 chicken breast, skin scored
1 tsp crushed black peppercorns
For the sugar snap peas and red pepper
1 tbsp olive oil, plus extra for drizzling
½ red pepper, deseeded
1 garlic clove, sliced
100g/3½oz sugar snap peas, sliced
1 tbsp soy sauce
2 tbsp lemon juice
1 lime, cut into wedges, to serve

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the chicken, heat the olive oil in a frying pan. Rub the chicken breast with a little extra olive oil, then rub the skin with the crushed peppercorns.
3. Place the chicken into the pan skin-side down and cook for 5-10 minutes. Turn over and cook for 4-5 minutes on the other side, or until completely cooked through.
4. For the sugar snap peas and red pepper, drizzle the red pepper half with olive oil and place onto a baking sheet. Transfer to the oven and roast for 8-10 minutes, or until softened.
5. Remove the pepper from the oven, place into a bowl and cover the bowl with cling film. After 3-4 minutes, remove the cling film, peel the skin off the pepper and cut into wedges.
6. Heat the oil in a frying pan and fry the roasted pepper slices with the sliced garlic for 1-2 minutes. Add the sliced sugar snap peas, soy sauce and lemon juice and cook for a further 1-2 minutes.
7. To serve, place the sugar snap pea and red pepper salad onto a serving plate and top with the pepper-crusted chicken. Garnish with lime wedges.

annie

Posts : 31
Join date : 2008-11-24
Age : 33
Location : Strathdon

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