Equipment
Ingredients
roasting
- 2 red pepper
- 2 green pepper
- 4 garlic, lightly smashed
- 10 ml olive oil
chicken and croutons
- 4 chicken breast, boneless, skinless
- 120 ml fowl glaze
- 3 g salt
- 1 g black pepper
- ½ baguette, cut into 6mm rounds
- 2 ml olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 503 kcal
- Protein
- 44 g
- Carbohydrates
- 39 g
- Fat
- 18 g
- Fiber
- 6 g
- Sugar
- 7 g
- Sodium
- 966 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 112 mg
- Potassium
- 922 mg
- Calcium
- 133 mg
- Iron
- 3.7 mg
- Magnesium
- 78 mg
- Phosphorus
- 459 mg
- Zinc
- 2.3 mg
- Vitamin A
- 167 mcg
- Vitamin C
- 172 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 2.3 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 1.8 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.27 mg
- Riboflavin
- 0.28 mg
- Niacin
- 16.3 mg
- Folate
- 51 mcg
- Water
- 294 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Char the red and green peppers over a gas flame or under a broiler until the skins are blackened on all sides.
Place the charred peppers in a bowl and cover tightly with plastic wrap to steam for 10 minutes.
Peel the skins, remove the seeds and ribs, and cut the peppers into 2.5cm (1-inch) cubes.
Roast the smashed garlic heads with 10ml of olive oil in a covered casserole dish at 190°C (375°F) for 70 minutes.
Pound the chicken breasts between two sheets of plastic wrap to a uniform thickness of 1cm (3/8 inch).
Sauté the chicken in 2ml of olive oil over medium-high heat for 2 minutes per side until the internal temperature reaches 74°C (165°F).
Remove the chicken from the skillet and season with salt.
Simmer the fowl glaze in the same skillet over medium heat for 1 minute until it thickens slightly.
Return the chicken to the skillet and turn to coat thoroughly with the glaze.
Bake the baguette rounds on a baking sheet at 190°C (375°F) until they are lightly browned and crisp.
Plate one chicken breast topped with glaze, a portion of peppers, one garlic head, and croutons on the side.
Chef's Notes
- Ensure the skillet is very hot before adding the chicken to achieve a good sear without overcooking the center.
- If fowl glaze is unavailable, a high-quality reduced chicken stock can be used.
Storage
Refrigerator: 72 hours — Store chicken and vegetables separately from croutons to maintain texture.
Reheating: Reheat chicken and vegetables in a skillet over medium heat until 74°C/165°F.
Troubleshooting
Peppers are difficult to peel
Cause: Insufficient steaming time or loose seal on the bowl
Fix: Microwave the peppers for 30 seconds in a sealed container to restart the steaming process
Prevention: Ensure the bowl is tightly sealed with plastic wrap immediately after charring
Garlic cloves are hard or bitter
Cause: Under-roasted or roasted at too high a temperature
Fix: Cover and return to the oven for 10-15 additional minutes
Prevention: Keep the dish tightly covered and check for softness at the 70-minute mark
Cultural Context
The term 'paillard' refers to a piece of meat pounded thin to ensure rapid and even cooking, a classic French technique often used for quick dinner preparations.
