I'm just warning you now, don't count on pretty pictures for the rest of the winter! Its amazing how much more beautiful my pictures turn out in natural light. Since I get home around 7 most nights, and finish cooking around 8, wintertime doesn't allow for pretty pictures. (Lauren's pics were also way prettier than mine!)
1 red pepper
2 garlic cloves, minced2 large ripe tomatoes (or in my case, a bunch of small cherry tomatoes)
a small pinch of crushed red pepper flakes1 tbsp dried oregano
1 tbsp red wine vinegar
salt and pepper
a small pinch of sugar
Chicken1 clove garlic, minced
2 boneless, skinless chicken breasts
4 slices fresh mozzarella cheese2 tablspoons pesto
extra virgin olive oilsalt and pepper, rosemary & other italian seasonings
Heat oven to broil, and broil your red pepper, turning to make sure you char each side. Mine took about 5-10 minutes total. Set aside to let cool. Once pepper is cool, carefully peel skin off the outside, and pull out stem & seeds. Roughly chop.
Heat some evoo gently in a skillet, then add the garlic and saute for 3 minutes. Add the tomatoes, red pepper, red pepper flakes and oregano and simmer gently for 15 minutes.
Stir in the vinegar and sugar, and simmer for a further 5 minutes to evaporate any excess liquid.
Transfer to a blender and puree until fairly smooth. Add salt and pepper to taste.
Heat a skillet over medium heat with 1 tbsp olive oil.
Put the chicken breasts onto a board, and, using a sharp knife, cut horizontally through the breast without cutting all the way through. Open out flat and season the insides.
Spread pesto (or basil leaves), a few garlic slices, and 2 slices of cheese in each breast. Then fold back over, pressing firmly together. Secure with toothpicks.
Cook chicken on a preheated pan for about 5-6 minutes on each side, until cooked through.
Serve with red pepper marinara.