Petto di Pollo al Peperone Verde (chicken breast with green bell peppers)

Ingredients:

- tender chicken breast

- 1/2 cup milk

- 1 Tbsp butter (to grease the pan)

- spice of your choice

- green bell peppers, cleaned from seeds and core, cut in rounds to obtain a flower shape (see picture)

Directions: (see video here)

1. While the butter melts in your pan, beat the chicken breast with a wooden kitchen hammer on a cutting board (this will ensure complete cooking)

2. The green bell peppers can be cooked with the chicken or can be added at the very end for a more crunchy texture. If cooked with the chicken, add the bell peppers to the pan and lay the chicken breast on top. Sprinkle some chopped spice of your choice (dry basil, thyme, oregano, or parsley). Cover the pan and let it cook, making sure to flip the chicken so both sides cook. Best if your pan has a glass lid.

3. After 1 or 2 minutes, remove the lid of the pan and add the milk.

4. Let it cook until golden.

Sprinkle some more fresh spices before serving.