So I invented something new on Sunday night – and really, really simple! This works equally well with chicken or salmon, so if you have a meat eater and a fish eater at the same table, no problem. I guess it would work with Quorn fillets, but I haven’t tried it. So, here we go:
Take four chicken breasts (or salmon fillets – or mix and match), and a jar of marinated roasted peppers in oil. Drop a bit of the oil into an oven-proof dish, pop the chicken in and drizzle a small amount of the oil over the top, with a squiz of black pepper. Roast in the oven – about 35 minutes for chicken, 15-20 for salmon. It’s worth basting the chicken halfway through – not so important for salmon. When it’s done, take it out and spoon some of the peppers from the jar over, and pop it back in the oven for five minutes (no more!).
How easy is that? If you feel like it, a small amount of grated cheese on top is nice if you aren’t dairy-free. Awesome served with potato wedges – the recipe for which will follow shortly….