Homemade Pepperonata and Chicken breast recipe

Wash the peppers, cut them in half, remove the stalk and all the seeds and internal white filaments, and then cut them into thin strips.

Coarsely cut the onion; wash the cherry tomatoes and cut them in half and finally chop the chilli pepper.

Pour a drizzle of extra virgin olive oil into a pan, then add the onion and let it dry over high heat, together with a few basil leaves, the chilli pepper to taste and a little salt, mixing everything well with a spoonful of wood. Then add half of the peppers and half of the cherry tomatoes, salt them and let them dry.

Add the anchovy fillets, a few capers and olives. Continue cooking, stirring frequently.

When the onion tends to become almost transparent, add the remaining peppers and cherry tomatoes, mix well and season with salt, then cover with a lid and cook for 10 minutes over medium heat.

Remove the lid and cook for another 5 minutes, always over medium heat. Season with salt and add a few basil leaves. Let it rest for 5-6 minutes with the lid on before serving.

Cut slices about half a centimetre thick from the chicken breast. Then arrange them on a cutting board and beat them with a meat tenderizer.

Heat a cast iron grill well and gently lay the slices of meat. Cook them on one side for 1-2 minutes over medium heat until entirely cooked.

Once cooked, put the slices of meat on a plate, salt them, season them to taste with a drizzle of extra virgin olive oil, and a few drops of balsamic vinegar, and serve with Pepperonata. Enjoy your meal!