Filled Peppers, Crusted Chicken & Cucumber Salad

I promised a friend that I would post the recipe for the filled Bull Horn Peppers.  In this post I would also like to include a recipe for Crusted Chicken Breast served with a refreshing Cucumber Salad.  My garden is abundant with Lebanese Cucumbers.

The cucumbers have been growing well and we have been lovingly picking them every day.  When chilled they are cool and refreshing. They can be enjoyed by themselves or as a cucumber salad with a lovely dressing using extra virgin olive oil, balsamic vinegar and a little salt and pepper.  You can also add a little Spanish onion for colour, texture and taste.

Friends, how has 2018 started for you?  For me it has started favourably with a short break. I have had the opportunity to enjoy the summer sun, swimming and planning for the year ahead.  I had a big year in 2017 with study, work and making plans for 2018.  My studies are almost complete and I look forward to the challenge of putting it all into practise.

Occasionally I will share with you some of my ventures during the year.  With seeing me work in the kitchen you get to know me a little better.  My recipes and foodie ideas you are familiar with however, having the opportunity to see me in action, you get to be part of the event.

Ingredients
4 Red Bull Horn Peppers (similar size)
250 g Fresh Breadcrumbs (use a food processor or kitchen whizz)
2 cloves garlic (crushed)
1 tsp fresh Sage (chopped)
1 tsp fresh Parsley (chopped)
2 tbs Extra Virgin Olive Oil for cooking
Extra Virgin Olive Oil for breadcrumb mixture (generous amount)
salt & freshly ground black pepper

Crusted Chicken
4 medium Chicken Breasts
30 g Parmesan Cheese (grated)
40 g Dukah
10 g Sesame Seeds
10 g Baharat Spice
2 tbs Extra Virgin Olive Oil for cooking

Refreshing Cucumber Salad
4 Lebanese Cucumbers (peeled and sliced)
1/2 Spanish Onion (thinly sliced)
Extra Virgin Olive Oil
White Balsamic Vinegar
salt & freshly ground black pepper

Preparation Time:      20 minutes (Approximately)
Cooking Time:     15 minutes (Approximately)
Serves:      4 people

1. Wash, pat dry and trim the ends of the peppers.  Remove the pith, seeds and place aside.
2. Place the breadcrumbs in a bowl, add garlic, sage and parsley.  Add olive oil, salt and pepper and mix well.
3. Using a spoon or your hands fill the peppers with the breadcrumbs.
4. App the 2 tbs of olive oil to a pan over medium heat.  Add the peppers and cook turning occasionally for 10-15 minutes.  If they are cooking to quickly, turn the heat down a little.
5. When the peppers have a charred appearance and softened they are ready to be served.
6. Place the Parmesan Cheese, Dukah, Baharat Spice and Sesame Seeds in a bowl.
7. Coat each chicken breast generously with spice mixture and place aside on a plate.
8. Place the oil in a pan over medium heat.  Add the chicken to the pan and cook for 6-7 minutes on each side.  If the crust is colouring too quickly, turn the heat down a little.
9. Once the chicken is cooked, allow to rest for 5 minutes.  Before serving, slice the chicken diagonally into 4 to 5 slices.
10. For the salad, place all the sliced cucumber in a bowl, add the Spanish onion, olive oil, vinegar, salt, pepper and mix well to combine.
11. Serve all the dishes together.

Cook’s Tips

• On other occasions for a stronger flavour I have added Anchovies to the breadcrumb mixture.
• You may choose to add other fresh herbs such as oregano, thyme or rosemary.
• When buying the Bull Horn Peppers – make sure that they are similar in size.  This helps with cooking.
• When cooking the chicken, check the size of the breasts as this may alter the cooking time.  A thick large breast will need 10 minutes on each side.

Enjoy!