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    Source of Recipe


    3 red peppers
    2 onions
    3 garlic
    1 Tbs oil
    pinch cayenne pepper
    2 Tbs tomato paste
    3/4 cup dry white wine or chicken stock
    4 boneless chicken breasts
    salt and freshly ground pepper
    chopped chives
    parmesan cheese

    Cut the peppers in half vertically. Remove the seeds and grill on
    oven tray until the skins blister. Remove from oven, cool and
    remove the skins. Crush and peel the garlic. Heat oil in a frying
    pan and saute onion and garlic until onion is clear. Place roasted
    peppers, onion, garlic, cayenne pepper and tomato paste in a blender
    or food processor and puree. Pour in the wine and pulse to blend.
    Remove the skin from the chicken and place in a shallow casserole
    dish. Pour over pepper mixture.

    Cover and cook at 180 C for 20 - 25 minutes or until chicken is
    cooked. Season with salt and pepper. Garnish with shaved parmesan
    cheese and chives.




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