Cambozola Grilled Chicken on Peperonata with Parpadelle

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Well, I scored one of those big bags of red bell peppers on the market the other day without  really having a plan.

When I came home I realized that I had tons and tons of tomatoes too so I thought it best to start making a Peperonata, to freeze some, to have some straight away and keep some in the fridge for over sandwiches and pizzas.

Then when dinner time came around, I wanted to use some of the Peperonata so I came up with this recipe.

Grilled Chicken and melted Cambozola complemented the sweetness of the peppers just perfectly.

Cambozola is a cow’s milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola. It melts perfectly!

Lets make the Peperonata first.

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Ingredients Peperonata;

  • 5 red peppers , washed. Green stalk removed and cut in strips
  • 4 tomatoes, green tip removed and cut into chunks
  • 4 onions , peeled and sliced
  • 4 tbsp. olive oil
  • 1/2 C. water
  • A handful  chopped parsley
  • 4 cloves of garlic, peeled and sliced
  • 1 tbsp. honey
  • 2 tbsp. Capers
  • 2 tbsp. Black (Greek Thassos)* olives
  • Salt and pepper

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Method:

In a large pan heat the olive oil and add the onions and garlic, glaze for three minutes or so and the add the peppers. Sauté 5 minutes. Add the chopped tomatoes and add the water.

Cook for about 10 minutes, until the peppers are tender. Add the parsley, capers and olives.

Cook for an other 10 minutes. Serve hot or at room temperature.

You can even preserve the Peperonata in sterilized jars!

 

Ingredients for the dish;

4 small chicken breast, flattened with a mallet

olive oil cooking spray

salt and pepper

12 oz. Parpadelle

1 C. Peperonata

4 thick slices Cambozola

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Method;

Bring a large pan of water to the boil. Add a good amount of salt and add the parpadelle.

Cook al dente for about 7 minutes or according to package instructions.

It is best to flatten the chicken breasts between two pieces of cling film or baking parchment.

Heat a griddle pan on high. Meanwhile season the chicken breast and spray on both sides with oil. Cook in the griddle pan for 3 to 4 minutes on each side. After turning the first time put the slices of Cambozola on the chicken and let them melt.

Drain the pasta, toss with a little olive oil.

To serve, place some parpadelle on a plate, cover with peperonata and top with grilled cambozola chicken.

Buon appetito!

Myra XO

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  • Greek Thassos olives are dried salty olives. I love them but feel free to use any black olive you like or have in your pantry.

 

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