mply roast your peppers, just core, eliminate seeds and membranes, and cut into 4 pieces lengthwise. Spot the pepper slices skin side up on a baking sheet covered with aluminum foil and location under a preheated broiler. Broil till the skin is blistered and blackened and then place in a plastic bag till cool. As soon as cooled, the skin will slide right off!
For The Chicken:
4 Boneless, Skinless Chicken Breasts (About 6 Ounces Every single)
2 Cups Homemade Seasoned Breadcrumbs
1 Cup Grated Parmesan Cheese
1 Egg Mixed with three Tablespoons Milk
1/2 Cup All-purpose Flour
Salt & Pepper
3 Tablespoons Olive Oil
Olive Oil Spray
For The Pepper Sauce:
2 Red Peppers, Roasted
2 Tablespoons Olive Oil
1 Large Garlic Clove, Peeled
Salt & Pepper
3 Tablespoons Grated Parmesan Cheese
Pinch Red Chili Flakes
To make the pepper sauce, location all of the ingredients in a blender and pulse until smooth. If too thick, drizzle in a little additional olive oil. Taste, and adjust seasonings as needed.
Trim your chicken breasts of any fat and pound to an even thickness of about 1/2 inch. Mix the flour with some salt and pepper and place in a plastic bag. Add the breasts one at a time into the flour mixture and toss to coat. Beat the egg with the milk in a shallow bowl. Mix together the cheese and breadcrumbs inside a separate bowl. Taking one chicken breast at a time, first coat with the egg mixture, then the breadcrumbs pressing to help the crumbs adhere. Once all four breasts are coated, refrigerate for at least one hour. Preheat oven to 375 degrees F. Coat the baking sheet with the olive oil, and location the chicken breasts on top. Use olive oil spray to lightly coat top of the breasts after which bake for ten minutes. Turn the breasts over, and then bake an additional 10 minutes or till they are cooked through and golden brown. Serve the chicken with a small cup of sauce for dipping.