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Mediterranean pepper boats

updated

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Ingredients for 4 servings:

  • 3 large bell peppers, red
  • 12 chicken inner fillets
  • 12 tbsp chili, fermented
  • 24 olives, black, pitted
  • 200 g feta cheese
  • 1 tbsp onion granules
  • 1 tsp oregano, shredded
  • 50 ml dry white wine
  • e.g. olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 200°C (top/bottom heat). Crumble the feta and finely chop the olives. Quarter the peppers. First, add a little onion to each quarter, then a spoonful of chili. Press the chicken breast into the chili. Then spread the feta and olives over the top. Sprinkle some oregano over the peppers. Drizzle everything with olive oil. Place the quarters in a baking dish and add the white wine. Cook in the hot oven for about 40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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