Makes 4 servings
Ingredients8 thin-sliced chicken breasts1 large red pepper2 large shallots, quartered4 garlic cloves1 tbsp tomato paste1/2 tsp smoked paprika1 tsp dried oregano1/2 tsp red wine vinegarsalt/pepper4 oz goat cheese
To make the sauce, preheat oven to 425 degrees. Place the whole red pepper on a baking sheet. Wrap shallots and garlic in foil and place on the baking sheet with the pepper, and bake in the oven for 15 min. Take the garlic/shallot packet out and set aside. Turn the pepper over with tongs and bake for an additional 15 min. Take the pepper out of the oven, make a few slits in it, and place in a covered bowl for a few minutes. This will steam the skin off. Very carefully peel the skin off and remove the seeds and stem. Place in a small food processor along with the shallots, garlic, tomato paste, paprika, oregano, red wine vinegar, and 1/2 tsp salt, and puree. Set aside.