Chicken San Gennaro for the feast of St. Januarius • Cooking with Catholic Kids
  1. Slice the onions, dice the garlic and julienne the peppers into short, thin strips. Set aside.
  2. Lightly season the chicken breasts with salt and pepper.
  3. Heat a skillet with a little olive oil and saute the garlic over low heat. Turn up the heat and brown the chicken on both sides. My chicken was quite thick, so I covered it with a lid while it cooked. This kept it moist.
  4. Remove from the skillet and keep warm on a lipped plate (or bowl) covered with tinfoil.
  5. In the same skillet, pour in the white wine, scraping the brown bits. Sprinkle the oregano and basil and boil to make a sauce. Pour over the chicken.
  6. In the same skillet, saute the onions until brown and soft, with the red peppers right next to them. Add a little olive oil or extra white wine as necessary. Remove from the skillet.
  7. On a plate, lay a few slices of toasted Italian bread (Serve as opened faced, or closed sandwich) Place a chicken breast on top of one slice. Spoon a little sauce over it. Top with onions and peppers, or serve on the side. Note: I got the wrong type of bread, so didn’t plate it as a sandwich. Make sure you get real Italian bread, and not the hard, on-sale “Baguette”!