Oven-baked chicken fillets on pointed peppers

Ingredients for 2 servings:

• 8 chicken fillets
• 4 pointed peppers, red
• 2 tbsp soy sauce, dark
• 1 tbsp soy sauce, light
• 1 tbsp ketjap manis
• 3 tbsp oil
• 2 tbsp tomato ketchup
• 1 tbsp rice vinegar
• 2 garlic cloves
• 1 tsp black pepper
• ½ tsp salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Preheat the oven to 200°C (top/bottom heat). Meanwhile, wash and dry the inner fillets, halve the pointed peppers lengthwise, and remove the seeds. Press the garlic and mix with the remaining ingredients to make a marinade. Brush the outer sides of the peppers with the garlic and place them in a baking dish. Coat the inner fillets in the marinade and place one fillet in each pepper half. Spread the remaining marinade over the fillets. Roast in the oven for 25 minutes, then turn off the oven and let it rest for another 5 minutes. Serve with baguette, pasta salad, mixed salad, potato wedges, etc.