We are off to Liverpool tomorrow to meet up with our good friends Jo and Colin. We haven't been to Liverpool since my lads were over here in 2001, pre 9/11. We took them up there for the day and did the whole docks thing. A lot of walking.
We saw the Beatles Yellow Submarine, ate some GREAT chips and just had a nice day together. This time we are traveling up on the train and I am hoping to visit the Cavern where the Fab Four started out and a few other things, eat some great food, but most important of all . . . do it all with Jo and Colin.
I saw this recipe I am sharing today on Pinterest and it caught my eye. It was called Creamy Chicken Picasso. You can see the original on Kayotic Kitchen. She shows step by step photos for her version and you may want to try her take on it instead of mine. 
Like everything I had to change things a bit to suit what I wanted and to use up what I had. I didn't add the water to the sauce, and I am glad I didn't because the sauce would have been far too watery if I had. (I wouldn't add any water to it, just saying is all.)
I also added oregano, basil and parsley instead of mixed Italian herbs. I like to control that sort of thing and I added a couple of tablespoons of black pepper boursin cheese, for some added creaminess and flavor.
I also add balsamic vinegar to the sauce, and a bit of sugar to cut back on the acidity of the tomatoes. Plus I cut the peppers and onions into half moons. I didn't want whole circles. I think half moons serve nicer. But that's just me. I also added some Parmesan to the cheese.
I also pounded my chicken breasts to an even thickness so they'd cook evenly. All in all we quite enjoyed this, and I think you will too. I'm bringing my camera with me to Liverpool today so expect some pics! Enjoy your Mondays! (This isn't a dish that photographs well.)
*Creamy Chicken and Peppers*Serves 4Printable Recipe Tender chicken layered with garlic, sweet peppers and sliced onion and then baked in a creamy tomato sauce. Delicious.
4 medium chicken breasts, pounded to
an even thickness1 TBS olive oil1 TBS buttersalt and black pepper to taste3 sweet bell peppers(I like to use one green, one red and one orange or yellow)(Trim, seed, cut in half and then thinly slice into half moons)2 fat cloves of garlic peeled and crushed.1 large onion, peeled, halved and cut into half moons1 400g tin of chopped tomatoes in tomato juice1 vegetable stock cube or pot1/2 tsp dried basil1/2 tsp dried oregano1/2 tsp dried parsley125ml of cream (1/2 cup)1 TBS balsamic vinegar1 TBS light muscovado sugarfine grating of nutmeg3 TBS boursin cheese (I like the black pepper)a couple handfuls of grated mozzarella cheese2 TBS finely grated Parmesan cheese
Preheat the oven to 200*C/400*F/ gas mark 5. Have ready a large shallow casserole dish.
Heat the oil and butter in a large skillet until the butter begins to foam. Season the chicken breasts on both sides with some salt and black pepper. Brown the chicken lightly on both sides and then place it into the prepared baking dish. Add the onions and peppers to the skillet. Cook, stirring until they begin to wilt. Scoop out and layer them in the casserole with the chicken, placing half beneath the chicken breasts and half over top. Add the garlic to the skillet and cook for about 30 seconds. Dump in the tin of tomatoes. Add the herbs, balsamic vinegar, sugar, nutmeg and cream. Heat to the boil, then whisk in the boursin cheese. Season to taste with salt and pepper. Cook for about 5 minutes on low heat and then pour this mixture over the chicken and peppers.
Cover tightly with foil and then bake in the oven for 30 minutes. At the end of the 30 minutes, mix together the mozzarella and Parmesan cheeses. Sprinkle this over top of the casserole and return to the oven, baking for an additional 15 minutes. Serve hot with rice or pasta, and crusty bread for mopping up the sauce.
