Chicken Cutlets with Roasted Pepper Relish

I came up with this recipe several years ago when I was in the mood for roasted peppers, and put it in the back of my mind until recently when I saw Bobby Flay roasting peppers on his television brunch program.

So, before I could forget it again, I went shopping and put together this relish. It’s very tasty with chicken or on scrambled eggs in the morning.

I use Japanese panko for the breading in this recipe to impart crunchiness to the cutlets, but have also made the chicken with Italian-flavored Progresso bread crumbs in the past. Either works, it’s up to your preference.

Ingredients

·         CHICKEN BREASTS, 2 or 3, boneless and skinless

·         COOKING OIL, Canola, about a half-cup

·         BREAD CRUMBS, about a cup

·         SWEET PEPPERS, 1 each green, red, orange and yellow

·         SWEET ONION, 1 large, chopped

·         TOMATOES, 2 medium, seeded and chopped

·         CALAMATA OLIVES, about a quarter cup, seeded and chopped

·         BUTTER, 2 tablespoons

·         HONEY, 1 tablespoon

·         GARLIC SALT, to taste

·         BLACK PEPPER, freshly ground to taste

Directions

1.       Coat the peppers with vegetable oil, place on a foil-lined tray and roast in a 450˚ oven for 30 minutes, turning often, charring all sides if possible.

2.       Place the roasted peppers in a paper bag and close. Let stand for about 15 minutes and the steam will loosen the skin.

3.       Peel, seed and chop the peppers.

4.       Melt the butter on medium heat in a large pan, then sauté the onions until tender but not browned.

5.       Add the sweet peppers, olives and tomatoes. Stir together.

6.       Sweeten with the honey, then season with garlic salt and pepper to taste.

7.       When the tomatoes are heated through, remove from the heat and let stand uncovered.

8.       Cut the chicken breasts in half horizontally so you have two flat pieces for each breast. Cut these in half again width-wise to make large medallions.

9.       Pound each piece flat between sheets of plastic wrap, then salt and pepper each piece.

10.   Coat each side of each piece in bread crumbs and fry in a large frying pan in vegetable oil until golden brown and delicious.