Roast Chicken with Red Pepper Crust & Garlic Cream | Canadian Goodness
Rich flavors in a crispy crust turn simple roast chicken breasts into something special. The sauce is quick to make with cream, adding elegance with ease.
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Cooking tools:
- Food processor
- Instant-read thermometer
- Oven
- Baking sheet
- Aluminum foil
- Mixing bowl
- Saucepan
- Measuring cup
- Measuring spoon
- Wooden spoon
- Chef's knife
- Cutting board
- Plate
Ingredients
- 2 cups (500 mL) torn day-old crusty bread
- 1/2 red bell pepper cut into chunks
- 1/4 cup (60 mL) fresh parsley lightly packed
- 1/2 tsp (2 mL) dried oregano
- Salt
- pepper
- 1 1/2 cups (375 mL) 35 % cream
- 6 boneless skinless chicken breasts (each about 6 oz/175 g)
- 2 tsp (10 mL) butter
- 2 garlic cloves minced
- 1/4 cup (60 mL) dry white wine
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