Creamy Chicken Calabrese with Ham

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Average Rating: 5 | Rated By: 3 users

Calabrese sauce originates in southern Italy and gives this chicken dish exceptional flavour. In this recipe, the chicken is baked with layers of ham and fresh tomatoes in a delicious red pepper cream sauce. The red pepper cream sauce is made with roasted veggies adding extra flavour to this special gluten-free chicken dish. Serve with gluten-free pasta, parsley rice or mashed potatoes

Ingredients

  • 2 medium shallots, quartered
  • 2 red bell peppers, seeds removed and quartered
  • 1 large tomato, quartered
  • 4 garlic cloves
  • 1/2 tsp. GF dried rosemary
  • 3 Tbsp. Extra virgin olive oil, divided
  • 4 skinless boneless chicken breasts
  • ¼ tsp. GF cayenne pepper (optional)
  • ½ cup roughly chopped fresh basil leaves plus some for garnish
  • 1/2 cup cream
  • 1 cup shredded mozzarella cheese
  • 8 thin slices of gluten-free ham, cut into 1-inch strips
  • 8 oz. organic cherry tomatoes, halved
  • 1/4 cup grated Parmesan cheese
  • Pure sea salt to taste
  • Instructions

  • Preheat oven to 400 F and line a baking sheet with parchment paper
  • In a medium bowl combine shallots, bell peppers, tomato, garlic, rosemary, 1 tablespoon of extra virgin olive oil and a pinch of salt. Spread veggies on the prepared baking sheet and roast for 15 minutes, until lightly caramelized
  • Season chicken breast with salt and using a non-stick frying pan heat remaining olive oil over medium heat. Sear the chicken on both sides and place in an oven-proof dish big enough so that the chicken pieces are not touching. Top with ham pieces and cherry tomatoes. Set aside. Keeping the pan with chicken juices
  • Place roasted veggies in a blender and add cayenne pepper, half a cup of basil leaves and cream. Blend until almost smooth, leaving some texture. Using the sauce deglaze the pan from the chicken, stir in mozzarella cheese and pour over the chicken. Sprinkle with Parmesan cheese
  • Bake at 400 F for 25 - 30 minutes until the sauce is bubbling


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