Roast Chicken with Red Pepper Crust & Garlic Cream

By KeyIngredient

Rich flavors in a crispy crust turn simple roast chicken breasts into something special. The sauce is quick to make with real Cream, adding elegance with ease

Ingredients

• 2 cups (500 mL) torn day-old crusty bread
• 1/2 sweet red pepper, cut into chunks
• 1/4 cup (50 mL) lightly packed parsley leaves
• 1/2 tsp (2 mL) dried oregano
• Salt and pepper
• 1-1/2 cups (375 mL) 35% Whipping cream, divided
• 6 boneless skinless chicken breasts (each about 6 oz/175 g)
• 2 tsp (10 mL) butter
• 2 cloves garlic, minced
• 1/4 cup (50 mL) dry white wine

Preparation

Step 1

Preheat oven to 375°F (190°C). Place chicken smooth-side up on foil-lined rimmed baking sheet.
In food processor, process bread until fairly fine crumbs; transfer to a bowl. Add red pepper, parsley, oregano, 1/2 tsp (2 mL) salt, a pinch of pepper and 2 tbsp (30 mL) of the whipping cream to the food processor; pulse until finely chopped. Return bread crumbs; pulse until combined. Press in an even layer on top of chicken breasts. Roast in preheated oven for about 30 min or until thermometer inserted into the thickest part reads 170°F (77°C).
Meanwhile, in a small saucepan, melt butter over medium-low heat. Add garlic and sauté for about 3 min or until starting to turn golden. Add wine; increase heat to medium and boil, stirring, for about 5 min or until reduced by half. Stir in remaining cream and bring to a boil; reduce heat and boil gently, stirring often, for 5 to 10 min or until sauce is reduced by about half and thickened. Stir in 1/4 tsp (1 mL) salt and 1/8 tsp (0.5 mL) pepper, or to taste. Spoon sauce onto serving plates and top with chicken.

serves 6