Method
Heat half of oil in a large frying pan on low. Cook onion for 5 mins, until softened. Add capsicum and sage, cover and cook for 5 mins, until softened. Season well. Remove from pan.
Cut each chicken breast fillet crossways to make two thin escalopes. Heat remaining oil in same frying pan on high. Cook chicken for 3 mins each side, until just cooked through.
Spread a little of cooked capsicum mixture over each chicken piece and top with a slice of provolone cheese. Cover and cook for another 1 min, until cheese melts.
To serve, place one chicken piece on each plate and top with another chicken piece. Scatter over extra sage leaves and drizzle with pan juices. Serve with salad greens and Bavette with potato and pesto alongside, if you like.
Chicken tends to be underrated, but when it is cooked to perfection – that is, tender and moist with a few simple ingredients – it makes a memorable meal.
Ingredients
Ingredients
Directions
Heat half of oil in a large frying pan on low. Cook onion for 5 mins, until softened. Add capsicum and sage, cover and cook for 5 mins, until softened. Season well. Remove from pan.
Cut each chicken breast fillet crossways to make two thin escalopes. Heat remaining oil in same frying pan on high. Cook chicken for 3 mins each side, until just cooked through.
Spread a little of cooked capsicum mixture over each chicken piece and top with a slice of provolone cheese. Cover and cook for another 1 min, until cheese melts.
To serve, place one chicken piece on each plate and top with another chicken piece. Scatter over extra sage leaves and drizzle with pan juices. Serve with salad greens and Bavette with potato and pesto alongside, if you like.
