Chicken and Bell Pepper Salad
Rinse the chicken breasts and pat dry. Rub with salt and pepper to taste. Drizzle the chicken with lemon juice and 2 tablespoon oil. Allow to marinade overnight in the refrigerator.
Rinse the bell peppers, pat dry and cook under the broil, turning once, until the skin is bursting and blackened. Remove the skin, cut the bell peppers in half, remove seeds and quarter. Heat 2 tablespoons oil in a skillet set over medium heat. Add the bell peppers and cook, covered, for 5-6 minutes. Continuously check the peppers. The peppers should be cooked but still have some bite. Allow to cool.
Separate radicchio leaves, rinse and spin dry. Rinse the anchovies and capers and pat dry. Combine the peppers in a bowl with the radicchio, anchovies, capers, basil, 5 tablespoons olive oil and 3 tablespoons balsamic. Season with salt and pepper to taste.
Sear the chicken breasts in a hot grill pan or cast iron skillet until golden on both sides. Cut into wide strips. Divide the chicken and salad between plates. Garnish with herbs and serve immediately.