12 oz boneless, skinless chicken breast, cut into thin strips
1 tablespoon capers
4 anchovy fillets, finely chopped
2 cloves garlic, sliced
1/2 teaspoon fresh oregano
1 onion, sliced
6 tablespoons olive oil
4 red bell peppers
1 tablespoon vinegar
8 slices of bread, crust removed
1/2 cup milk
2 tablespoons grated Parmesan cheese
3 medium potatoes, cut into thin rounds
1 large tomato, cut into thin rounds
1 tablespoon chopped fresh parsley
Salt and black pepper to taste
12 oz boneless, skinless chicken breast, cut into thin strips
1 tablespoon capers
4 anchovy fillets, finely chopped
2 cloves garlic, sliced
1/2 teaspoon fresh oregano
1 onion, sliced
6 tablespoons olive oil
4 red bell peppers
1 tablespoon vinegar
8 slices of bread, crust removed
1/2 cup milk
2 tablespoons grated Parmesan cheese
3 medium potatoes, cut into thin rounds
1 large tomato, cut into thin rounds
1 tablespoon chopped fresh parsley
Salt and black pepper to taste
1
Season the chicken with salt and pepper and place it in a bowl with the capers, anchovy, garlic, oregano, onion, and 2 tablespoons of olive oil
2
Cover and refrigerate for 3 hours
4
Roast each bell pepper over an open flame until the skin is charred
5
Remove the skin, being careful not to tear the peppers
Cut off the top and remove the seeds and membranes
Rinse and dry the peppers
6
In a pot, combine the chicken, seasoning, and vinegar
Cover and cook on medium heat for 10 minutes
7
Blend the cooked chicken mixture with the remaining pan juices, 5 slices of bread soaked in milk, and Parmesan cheese
8
Stuff each bell pepper with the relleno mixture
9
Arrange the potato and tomato slices, seasoned with salt and pepper and 2 tablespoons of olive oil, at the bottom of a baking dish
10
Place the stuffed peppers on top and sprinkle with parsley
Bake in a preheated oven at 350°F for 30 minutes
11
Serve warm
(514 calories per serving)
