John Myers
Ingredients for 3 servings:
- 3 chicken breasts (double)
- 3 lemon(s), untreated
- 2 tbsp pepper, green, including brine
- 2 tbsp capers, including brine
- 2 tsp oregano
- 2 tsp thyme
- 4 cloves garlic
- 10 tomatoes, dried (not those in oil!)
- 5 peppers, pickled, hot or mild to taste
- Rosemary, preferably fresh
- Olive oil, good
- possibly chicken broth
- Salt
- Pepper, adM
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Divide the chicken breasts and place the halves in an ovenproof dish. Cut 2 lemons lengthwise into eighths and juice one. Roughly chop the sun-dried tomatoes, leaving small ones whole. Roughly chop the chili peppers. Add the lemons, tomatoes, peeled garlic, chili peppers, and herbs to the meat. Season with salt (just a little! The tomatoes are already quite salty) and pepper. Pour over the lemon juice, olive oil, and a little of the brine from the capers and green pepper. If there’s not enough liquid, add a little more stock. The chicken breasts should just barely submerge in the liquid. Mix everything thoroughly and let it marinate for half an hour. Then bake in the oven at 160 degrees Celsius (convection oven). For about an hour. As a side dish, you can roast potato quarters with their skins on a second baking sheet with plenty of good olive oil, rock salt, and lots of rosemary.
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