Chicken Breast with Pepper Salad

Ingredients

• 2 chicken breast fillets
• Salt
• Pepper (freshly ground)
• 1 tbsp oil
• Radicchio leaf
• 300 g pickled bell peppers (red and yellow, from jar or antipasti buffet)
• 6 anchovy fillets (anchovies in oil)
• 2 tbsp olive oil
• 2 tbsp white balsamic vinegar
• 1 tbsp capers
• 1 tbsp chopped oregano

Instructions

1. 1.

   Season the chicken breast fillets with salt and pepper and fry them for about 5 minutes on each side in hot oil, then remove and let cool.

2. 2.

   Wash the radicchio, shake off excess water and cut into small pieces.

3. 3.

   Pat the anchovy fillets dry. Pat the peppers dry and cut into small pieces.

4. 4.

   Whisk vinegar with salt, pepper and olive oil; fold in the peppers, radicchio and oregano. Slice the chicken breast diagonally and arrange on a plate with the pepper salad and anchovy fillets.