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Chicken Breast and Scallops in Balsamic Vinegar with Roasted Peppers

This recipe has been reproduced with the kind permission of Genevieve McGough. Genevieve is a chef in Auckland New Zealand with fifteen years experience in professional cookery. She has her own web site called Genevieve’s Cuisine where every dish is created by her.

When asked what was her inspiration for the web site and why her food writing differs from others, this is what Genevieve had to say:

"I have spent many hours myself searching the internet for recipe ideas and became tired of wading through hundreds of recipes on huge sites just to find one worth printing. I thought to myself why can’t every recipe be worth printing after all it isn’t the volume of recipes that give you a good culinary site, it’s the quality. The other factor I thought was missing was food photography. When chefs look through cookbooks for inspiration, they often only look at the pictures. This can be enough to inspire a new dish all by itself. If you can’t see the food you can’t imagine it.

I endeavoured to fill a gap by learning photography and to write about food leaving out everything I dislike about other food writers recipes."

To read more and obtain more recipes visit Genevieve’s Cuisine <click here>


4 x 140g / 5oz boned and skinned chicken breasts
25mls / 1 fl oz balsamic vinegar
16 trimmed scallops
4 red peppers
4 yellow peppers
1 teaspoon capers
4 anchovies
Basil leaves
1 tablespoon of cooking oil
25g / 1oz butter
Cracked pepper


  • Heat the oven to moderate - 180°C or 350°F
  • Cut the peppers in half and remove the seeds. Place them cut side down on a shallow oven tray. Drizzle with a little olive oil and bake in the oven until the skin has wrinkled and the flesh is soft to the touch, approximately 20 minutes.
  • When cool peel and slices peppers and place them in a bowl with the capers, sliced anchovies and chopped basil then season with cracked pepper and salt.
  • Heat the oil in a frying pan until it just starts to smoke. Place chicken breasts skin side down and sear for around 4 minutes, then turn them over and put frying pan in the oven to finish cooking the breasts for 5 minutes.
  • Remove the chicken from the pan and place the pan back on the heat of the stove top. Sear the scallops for 1 minute on each side then add the balsamic vinegar.
  • Put the chicken back in the pan and add the butter. Stir until the butter and the vinegar combine. If there isnít enough vinegar add a splash of hot water.
  • Evenly distribute the peppers between 4 plates, and then place the chicken on the top and the scallops around the outside. Spoon over the sauce and serve.

Serves 4

Genevieve McGough