Chicken and friggitelli peppers with multigrain bread

Ingredients

For 1 serving

• Chicken breast140 g
• Italian frying peppers150 g
• Cherry tomatoes100 g
• Garlic1 clove
• Multigrain bread70 g
• Extra virgin olive oil10 g
• Dried oreganoto taste
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Wash the friggitelli peppers and dry them well, leaving them whole; wash and halve the cherry tomatoes; peel and crush the garlic. Cut the chicken breast into strips about 1 cm wide.
2. Heat half the oil in a wide frying pan over medium heat with the garlic and cook the peppers for 10 minutes, turning often, until soft and charred in places; salt them.
3. Add the tomatoes and cook for 3 minutes, until they soften; tip everything onto a plate.
4. In the same pan heat the remaining oil over high heat and brown the chicken for 5 minutes, turning, until golden and cooked through; salt it.
5. Return the peppers and tomatoes to the pan, stir for a minute, sprinkle with dried oregano and serve with the multigrain bread.