Chicken Breast with Bell Bell Pepper Vegetables

Cut chicken breasts in half, remove tendons if necessary. Mix butter with paprika powder, 1 tablespoon lemon zest, salt and cayenne pepper until smooth.

Place the eight chicken breasts side by side in a greased gratin dish or in the juice pan of the oven and brush evenly with the spiced butter.

Roast in the preheated oven at 225 °C on the 2nd rack from the bottom for 25 – 30 minutes. Brush a few times with the melted butter.

Peel the onion, quarter lengthwise and cut into thin slices. Quarter the bell bell pepper, remove the seeds and cut into 2 cm pieces. Add both to the hot olive oil and sauté at low temperature for 5 minutes.

Add sugar, wine, juice of one lemon, bay leaf and rosemary and continue cooking at low temperature for 10 minutes with the lid closed.

Blanch tomatoes in boiling hot water for 1 minute, rinse, skin, cut into six, remove seeds and add to the peppers for the last 2 minutes.

Season the peppers with 1 tablespoon lemon zest, salt and pepper.

Arrange the meat with the vegetables on a platter and bring to the table.

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