• 2
  • 10
    Min Prep
  • 20
    Min Cooking
Salt & Pepper Chicken Breast Fingers


  • 2 red capsicum, seeded, cut into large pieces
  • 2 garlic gloves, peeled, chopped
  • 4 sprigs thyme
  • 1 tablespoon olive oil
  • ¼ cup double cream


  1. Preheat oven to 180C. Line a baking tray with baking paper. Scatter capsicum, garlic and thyme onto tray and drizzle over oil. Bake for 20 minutes, until capsicum softens. Discard thyme. Set aside to cool.
  2. Place capsicum and garlic into a small food processor and process until smooth. Add cream and process until combined. Refrigerate until ready to serve.

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