Ingredients
Instructions
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1.
Preheat oven to 400 F and line a baking sheet with parchment paper
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2.
Mix shallots, bell peppers, tomato, garlic, rosemary, 1 tablespoon of olive oil and a pinch of salt. Spread on a prepared baking sheet and roast for 15 minutes, until lightly caramelized. Set aside
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3.
Season the chicken breast with salt. Heat remaining olive oil over medium heat in a non-stick pan. Add the chicken and sear on both sides. Place the chicken pieces in an oven-proof dish large enough so that the chicken pieces are not touching, keeping the pan with the chicken juice. Top with ham pieces and tomatoes. Set aside.
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4.
Place roasted veggies in a blender with cayenne pepper, half a cup of basil leaves and cream. Blend until almost smooth, leaving some texture. Add the sauce to the pan and deglaze the chicken juices. Stir in mozzarella cheese and pour over the chicken. Sprinkle with Parmesan cheese and bake for 25 - 30 minutes until the sauce is bubbling
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