Cheesy Broiled Chicken with Peppers
- For the arugula pesto
- ½ bunch Arugula
- 1 garlic
- 2 tablespoons grated pecorino romano
- freshly ground peppers
- 2 tablespoons olive oil
- For the chicken breast
- 500 grams Chicken breasts
- white peppers
- 1 egg
- 50 grams medium aged Gouda
- vegetable oil (for sauteeing)
For the arugula pesto, rinse the arugula, shake dry and coarsely chop coarsely. Peel garlic. Place together with the Pecorino in a morter, season with some salt and pepper, and grind, gradually adding the oil.
For the chicken, Preheat the broiler. Cut the chicken into slices, season with salt and pepper and saute in oil quickly on both sides. Mix the egg with the Gouda and add enough breadcrumbs until the mixture is spreadable. Spread the egg-cheese mixture in a thin layer on the chicken and broil in the oven until golden brown.
Trim the peppers, cut into pieces and sauté in vegetable oil until crisp-tender. Cut one orange into thin slices and section the other orange.
To serve, place three orange slices with some pieces of red pepper on a warmed plate, top with the chicken and serve garnished with arugula. Serve with boiled potatoes or potato gratin.
Description: You can also use a firm fish fillet, such as cod or redfish. For fish, omit the searing step. Choose a mild cheese, such as butter cheese or young Gouda for the fish.