The Pipérade Sauce featured in this recipe is also a great side sauce for other meats, grilled fish, omelettes, or even bread!
- 4 bell peppers
- 2 Tbsp olive oil (plus a bit more for coating peppers)
- 2 Tbsp butter
- 1 large onion, in 1/4-inch dice
- 1 cup red wine
- 2 sprigs fresh thyme
- 3 to 4 cloves garlic, minced
- 1 to 2 bay leaves
- 1 can (28oz) whole tomatoes (San Marzano preferred)
- 2.5 cups passata or puréed tomatoes
- 1/2 cup fresh basil leaves
- salt and black pepper
- Optional: 1 Tbsp sambal oelek or finely chopped red peppers
- Preheat a barbecue to medium-high. Lightly rub bell peppers with olive oil, place them on the grill and roast, turning them frequently, until their skins are completely black (about 15 mins).
- Transfer to a paper bag or a covered bowl to cool. Once the peppers are cool enough to handle, gently rub off and discard the skins and seeds.
- Place the peppers in a blender and purée at high speed until smooth.
Heat olive oil and butter in a frying pan on medium.
- Add onions and cook until translucent and lightly golden (about 15 mins).
- Deglaze the pan with red wine, scraping the bottom to remove any of the good caramelized bits and reduce by 1/2 (about 8 mins).
- Stir in thyme, garlic, bay leaves, whole tomatoes, passata (or puréed tomatoes) and red pepper purée and bring to a simmer.
- Cook, using the back of a spoon to break up the tomatoes, until the sauce is reduced by roughly 1/2 (about 15 mins).
- Remove and discard bay leaves and thyme stems, stir in fresh basil and season to taste with salt and black pepper.
- Optional: For a spicy pipérade, add sambal oelek or chopped chilis to taste.
- Set aside.
Stuffed Chicken Breast
- 6 slices prosciutto
- 6 skinless, boneless chicken breasts (approx 6oz. each), refrigerated
- 4 to 6 oz. aged cheddar, in 6 slices
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 eggs, lightly beaten
- 2 cups panko crumbs
- 1/4 cup olive oil
- 2 Tbsp butter
- Preheat the oven to 375F and turn on your exhaust fan.
- Line a baking sheet with parchment paper. Arrange prosciutto in a single layer and bake until crispy (10-12 mins). Note: the prosciutto will be very smoky.
- Reduce the oven temperature to 350F.
- Set the chicken breasts on a cutting board. Using a paring knife, carefully slice into the fatter part of each breast to create an incision (not a flap) following along the middle of the breast and making sure not to cut through the sides.
- Stuff each incision with one piece of prosciutto and cheese.
- Combine flour, salt and black pepper on a plate. Set the panko crumbs on a separate plate.
- Pour the beaten eggs into a wide, shallow bowl.
- Dredge the chicken breasts into the flour, then eggs, then panko crumbs. Make sure they are well coated. Set aside on a large plate.
- In a large frying pan, heat olive oil and butter on high. Add chicken breasts and cook on both sides until golden (about 5 mins per side).
- Transfer to a baking sheet and bake for 25 to 30 minutes, or until the internal temperature is 170F. Use the meat thermometer, or insert a knife into the meat, and if the juices run clear, it is ready.
How To Serve:
Scoop a generous dollop of pipérade sauce on each plate. Cut the chicken breasts in half, on an angle and arrange two halves on the sauce. Serve hot.
For more great recipes from Calgary chefs and restaurants, check out the Calgary Cooks book!