Chicken breasts with pepper
4 servings
60 minutes
Chicken breasts with pepper is a dish that embodies the balance of flavors characteristic of Chinese cuisine. Tender chicken fillet soaked in a fragrant marinade of soy sauce, lemon zest, and mustard gains special juiciness. Bright sweet pepper adds freshness and a light sweetness, while cream creates a soft, velvety sauce that envelops each piece of meat. Baking in the oven allows the ingredients to unfold, making the dish rich and harmonious. It is perfect for both everyday dinners and festive tables due to its expressiveness and simplicity.
1
Divide the breasts into 4 fillets. Make 5-6 deep cuts on each piece of fillet.
2
Place the meat in a deep container, add soy sauce, lemon zest, mustard, salt (optional, as the sauce is salty). Mix and let marinate for 30 minutes to 3 hours.
- Soy sauce: to taste
- Lemon: 0.5 piece
- Wholegrain mustard: 1 tablespoon
- Salt: to taste
3
Cut the pepper into strips. Pass the garlic through a garlic press.
- Bell pepper: 2 pieces
- Garlic: 3 cloves
4
Add garlic, ground black pepper, and a little salt to the cream (can be replaced with sour cream). You can add the chopped leftover pepper (in a blender).
- Garlic: 3 cloves
- Ground black pepper: to taste
- Salt: to taste
5
Place the breasts in a baking dish, pour the remaining marinade over them. Insert strips of pepper into the cuts and pour with cream.
- Chicken breast: 2 pieces
- Bell pepper: 2 pieces
- Cream 25% fat: 200 ml
6
Cover with foil and place in the oven. First set a high temperature, then reduce to medium once bubbles appear in the sauce. After 20-30 minutes, remove the foil and bake for another 20 minutes, frequently basting with the sauce.
