PORTUGUESE PERI PERI CHICKEN BREASTS ENJOY DAN:

          PORTUGUESE PERI PERI CHICKEN BREASTS by CHEF DAN:

Serves 4

 INGREDIENTS:

4 skinless, boneless chicken breasts

Sea salt and pepper to taste

2 tablespoons olive oil

2-green bell peppers, chopped

4-6-thoin slices of lemon

2 springs each fresh rosemary and fresh thyme

Lemon wedges

PERI PERI MARINATE:

4 tablespoons lemon juice

4 tablespoon olive oil

1/4-cup balsamic vinegar

1-teaspoon EACH cayenne pepper, and sea salt

3 garlic cloves, smashed

1 tablespoon paprika

1 tablespoon red chili flakes

TO MAKE THE PERI PERI MARINAE:

1.   Place all the marinate ingredients in a blender and blend until smooth.

CHICKEN: PREHEAT OVEN TO 400 F)

1.   Season chicken with salt and pepper to taste.

2.   Place chicken in a large plastic bag.

3.   Add peri peri marinate and close.

4.   Rub the bag to coat the chicken in the marinate and refrigerate for 4 hours or overnight.

5.   Remove chicken from marinate and drain off excess marinate.

6.   Reserve marinate.

7.   Heat oil in a skillet over medium-high heat and when sizzling.

8.   Add chicken and brown on each side until golden brown.

9.   Turn off heat; and add reserved marinate, bell peppers next 3 ingredients over the chicken.

10  Cover and bake for 25-30 minutes, until internal temperature is 165 F.

11  Remove from oven and let rest for 10 minutes.

12  Serve with lemon wedges and pan juices.

ENJOY DAN:                                       COOK WITH SOUL EAT WITH PLEASURE!!