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Chicken Pan-fry with Peppers and Mint
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This dish is packed with fresh flavours and colours, and takes just minutes to cook using chicken mini breast fillets and a jar of sweet and slightly hot Pimientos del Piquillo peppers. Use the fruity, rich Waitrose Extra Virgin Olive Oil from Umbria for maximum flavour, and serve with couscous to soak up the delicious juices.
Chop the fresh mint at the last minute, so that it stays bright green - the cut leaves darken to black over time.
Wash hands, equipment and work surfaces thoroughly after handling raw poultry.
Typical values per serving:
This recipe was first published in February 2004.