Makes 4 servings

4 - 6 ounce free-range chicken breasts, boneless

2 fresh sweet red pepper

1 sweet onion, peeled

4 fresh Roma tomatoes, peeled

12 cloves fresh garlic, unpeeled

¼ cup   olive oil

1 cup fresh basil, chopped

1 tablespoon dry herbes de Provençe

Split the peppers in half.  Remove the seeds and cut into 1/2" wedges.  Slice the onion into similar wedges and quarter the tomatoes .

Heat 2/3 of the olive oil in a large sauté pan.  Add the peppers, onion and garlic cloves.  Cook slowly for 20 minutes until soft and caramelized, stirring from time to time,  Add the tomatoes, basil, salt, pepper to taste, and simmer for 15 more minutes.

While the pepper medley is cooking, coat the chicken breasts with the rest of the olive oil and sprinkle with the herbes de Provençe.  Grill on the barbeque or under a broiler until the internal temperature reaches 160°.

Pour the pepper medley on the bottom of a warm platter, arrange the grilled chicken breasts on top and garnish with basil leaves. Serve with steamed jasmine rice or your favorite pasta.

Wine Suggestion: A spicy red Syrah.

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© JACQUES & COMPANY 2011

Penne Pasta with Eggplant • Red Beans and Rice • Chicken Breasts Provençal • Creole Gumbo • Creole Jambalaya • Daube Provençale • Jacques' Meatloaf • Rack of Lamb Dijon • Maggy's Belgian Beef Stew • Jacques' Rillettes • Poulet Rôti Vallée d’Auge

 

 

Dry Herbes de Provence can be purchased in most supermarkets and will serve a variety of uses.  It is used to flavor grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavor into the cooked food.  A tailored variety can be prepared at home.  The mix can vary in content and proportion. Usually, it will include thyme, bay leaf, rosemary, savory and basil. You can prepare your own blend using these herbs along with other quantities of aromatics such as lavender, fennel seeds and sage all depending on your personal taste.  Make sure the mix is kept in a jar with tight lid, sealed and stored away from direct sunlight.