Low Carb Chicken Breast Recipe|Pan-Fried Chicken Breast with Mediterranean Pepperonata

Ingredients:

• 200g tomatoes, peeled, deseeded, and chopped
• 2 bell peppers, deseeded and sliced
• 1 red onion, peeled and sliced
• 2 garlic cloves, peeled and finely chopped
• Handful of basil, chopped
• 150ml white wine • Salt
• Ground black pepper
• Olive oil For the chicken breast:
• 2 chicken breasts
• 2 tbsp semolina flour
• 1 tsp smoked paprika
• 1 tsp ground white pepper
• Salt
• Olive oil
  

Serves 2

Instructions:

1. Heat a sauté pan with some olive oil over medium heat. Fry the sliced red onion and chopped garlic until soft and fragrant. Add the sliced peppers and stir well.

2. Cook the peppers for about 2-3 minutes, then add the chopped tomatoes. Stir well and add the white wine. Bring it to a boil, then reduce the heat, cover with a lid, and simmer for about 15 minutes.

3. Meanwhile, mix the semolina, smoked paprika, and ground white pepper together. Season the chicken breasts with salt and coat them with the semolina mixture.

4. Heat a frying pan with some olive oil over medium heat. Fry the chicken breasts on both sides until they are cooked through. Set them aside to rest.

5. Add the chopped basil to the pepperonata. Season with salt and pepper. Slice the chicken breasts and place them on top of the pepperonata. Cover with a lid and simmer for about 5 minutes. Serve the pepperonata with sliced chicken breast in a bowl. Garnish with some basil leaves.