Friday, June 3, 2011
Chicken Picasso in Rosé Sauce
Chicken Picasso! Now this is something that is got to be a very colorful dish right?! Whatever is attached to the name Picasso should undoubtedly be vibrantly colorful. I am not sure if this dish was made before. It might have. All I know is that I got such brightly colored peppers(hence Picasso!),
sharp cheese and perfect vine-ripened tomatoes that made me think about Italy which lead me thinking about food, it's culture, Michelangelo and Pablo Picasso! See how crazy I am! Any way, so here I am with this colorful, bright, flavorful and easy chicken dish that is an eye candy as well as an Opera in mouth(got to be an Italian term for the music too)!
I made my own roasted tomato sauce. Just chopped tomatoes, garlic and onion, place in the hot oven till every thing is nicely charred. Puree in a blender, salt and pepper and some Italian seasonings and voila! You've got yourself roasted tomato sauce. Add enough heavy cream to make it Rosé ! Pour some in the ice cube tray and freeze for later use(before adding the cream).
4 small skinless, boneless chicken breasts
Slices of 1 each red, green, orange sweet peppers
1 large onion, sliced
Garlic cloves to taste, grated
About 3 cups of Rosé tomato sauce
Provolone cheese, shredded
Salt and pepper to taste
Oil as needed
Heat a couple of tablespoons of oil. Sear chicken breasts(salted and peppered on both sides) till lightly colored. Place them on a baking dish.
Sauté onion and garlic in the same oil(add more oil if required) till onions are translucent. Spread evenly over chicken.
Lightly cook pepper rings till bright in color and spread over onion slices.
Gently pour tomato sauce over, sprinkle as much cheese as you like and bake it the 400° F oven for about 20 minutes, covered with aluminum foil.
After 20 minutes, remove the foil, cook for further 10 minutes till cheese is bubbly.
Enjoy with slices of artisan bread.