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1 red (bell) pepper, seeded and cut into strips
1 yellow pepper, seeded and cut into strips
3 garlic cloves, chopped
30 ml/2 tbsp olive oil
4 boneless chicken breasts, cut into strips
Salt and freshly ground black pepper
15 ml/1 tbsp chopped thyme
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Method :
Toss the peppers and garlic with the oil in a roasting tin (pan) and cook
in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes until
beginning to brown, stirring once during cooking. Season the chicken
strips with salt and pepper, then stir them into the peppers with half the
thyme. Return to the oven for a further 25 minutes until tender, stirring
occasionally. Serve sprinkled with the remaining thyme. |