Petto Di Pollo Al Peperoncino Recipe
marinated airline double chicken breast | spicy peperoncino sauce | roasted root vegetables & yukon gold potatoes
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Ingredients
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Chicken Marinade
Spicy Peperoncino Sauce
Roasted Root Vegetables & Potatoes
Method
Marinating the Chicken
- 1
Prepare Marinade
In a bowl, whisk together olive oil, fresh lemon juice, minced garlic, salt, black pepper, red pepper flakes, and dried oregano.
- 2
Marinate Chicken
Place the airline double chicken breasts in a resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.
Making the Spicy Peperoncino Sauce
- 3
- 4
Add Spices and Tomatoes
Stir in the crushed red pepper flakes, followed by the canned crushed tomatoes. Cook for about 10-15 minutes, allowing the sauce to simmer and thicken.
- 5
Finish Sauce
Add chopped basil and season with salt to taste. Keep warm until ready to serve.
Roasting Vegetables and Cooking Chicken
- 6
Preheat Oven
Preheat your oven to 425°F (220°C).
- 7
Prepare Vegetables
In a large bowl, combine diced Yukon Gold potatoes, sliced carrots, and sliced parsnips. Drizzle with olive oil, and season with salt, black pepper, and chopped rosemary. Toss until well coated.
- 8
Roast Vegetables
Spread the vegetables evenly on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until golden brown and tender, stirring halfway through.
- 9
Cook Chicken
While the vegetables are roasting, heat a grill pan or skillet over medium-high heat. Remove the chicken breasts from the marinade and cook for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).
Serving
- 10
Plate the Dish
On each plate, serve a chicken breast topped with the spicy peperoncino sauce alongside a generous portion of roasted root vegetables and Yukon Gold potatoes.
