Mediterranean chicken and pepper bake

Serves 4-6


  • 4 chicken breast, boned and skinned
  • 1 large green and 1 large red pepper, cored and seeded
  • 1 large onion
  • 4 tbsp olive oil
  • 2 clove of garlic, peeled and crushed
  • 1 tbsp flour
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh oregano
  • 150 ml strong chicken stock
  • 300 ml double cream
  • grated zest of half a lemon
  • 2 egg yolks, beaten
  • salt and black pepper
  • 1 tsp ground nutmeg
  • 75 g parmesan cheese, grated


  1. Preheat the oven to 160 C/ 300F/ Gas 2
  2. Thinly slice peppers and onion. Heat 2 tbsp of the olive oil in a frying-pan and cook the peppers for 5 minutes, until softened. Remove from the pan with a slotted spoon. Add the onion and garlic and cook for 5 minutes to soften. Remove from the pan.
  3. Add remaining olive oil to the pan and heat. Cut chicken into 205 cm/1 in pieces and add to pan. Cook for 5 minutes, until browned. Gradually stir in the flour and cook for 2 minutes. Add the herbs and stock. Bring to the boil.
  4. Remove from heat.
  5. Arrange a layer of peppers and onions in the bottom of a large ovenproof dish.Top with the chicken and peppers.
  6. Stir  the cream, lemon zest, egg yolks, salt, pepper and nutmeg together in a bowl and pour over the meat. Sprinkle with the cheese. Bake in the oven for 35 mins. Remove from the heat and serve with mix salad, rice or mashed potatoes.

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