Creamy Chicken and Peppers (from The English Kitchen)
4 chicken breasts
1 tbsp oil
1 tbsp butter
salt and pepper3 peppers, sliced
2 cloves of garlic, peeled and crushed
1 onion, peeled, halved and cut into half moons
1 400g tin chopped tomatoes
1 vegetable stock cube
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried parsley
1 tbsp balsamic vinegar
1 tbsp brown sugar
3 tbsp soft cheese
a couple handfuls grated mozzarella cheese
2 tbsp Parmesan cheese, finely grated
Preheat the oven to 200C.
Heat the oil and butter in a large frying pan until the butter begins to foam. Season the chicken breasts with salt and pepper. Brown the chicken lightly on both sides and then place it into a prepared baking dish.
Add the onions and peppers to the skillet. Cook, stirring until they begin to soften. Layer them in the casserole with the chicken, placing half beneath the chicken breasts and half on top.
Add the garlic to the pan and cook for about 30 secs. Add the tin of tomatoes, herbs, stock cube, balsamic vinegar, sugar, nutmeg and cream. Heat to the boil, then whisk in the soft cheese. Season to taste with salt and pepper. Cook for about 5 mins on a low heat and then pour this mixture over the chicken and peppers.
Cover tightly with foil and then bake in the oven for 30 mins. After 30 mins, mix together the mozzarella and Parmesan cheeses. Sprinkle over top of the casserole and return to the oven, baking for an another 15 mins. Serve hot with rice or pasta.