- 4 chicken breast fillets
- 2 red peppers
- 10 tablespoons Filippo Berio Extra Virgin Olive Oil
- 1/3 cup dry white wine
- 3 celery hearts with leaves, finely sliced
- 2 tablespoons pine nuts, toasted
- 2 tablespoons capers in vinegar, drained
- 1/2 lemon, juiced
- Finely diced tomato to serve
- Snipped fresh chives to serve
- Preheat the oven to 200C/400F. Place the chicken in a roasting tin, drizzle over 4 tbsp of the olive oil. Season well. Roast for 25 mins. Add the white wine to the chicken, then roast for a further 5 mins until golden and tender. Thinly slice the chicken and leave to cool in the pan juices.
- Place the peppers in the oven to roast for 20 mins. Remove from oven, place in a plastic bag and leave to cool. Skin, deseed then finely slice the flesh.
- In a large bowl, mix 4 tbsp of the olive oil with the remaining ingredients. Add the chicken and pan juices, strips of pepper and toss well. Adjust the seasoning to taste.
- Divide the salad between six serving plates. Dress each plate with a little diced tomato and snipped fresh chives if liked. Drizzle a little of the remaining oil around each salad and serve immediately with crusty bread to mop up the juices.