Roast Chicken with Red Pepper Crust & Garlic Cream

Preheat oven to 375 °F (190 °C). Place chicken smooth-side up on foil-lined rimmed baking sheet.

In food processor, process bread until fairly fine crumbs; transfer to a bowl. Add red bell pepper, parsley, oregano, 1/2 tsp (2 mL) salt, a pinch of pepper and 2 tbsp (30 mL) of the cream to the food processor; pulse until finely chopped. Return bread crumbs; pulse until combined. Press in an even layer on top of chicken breasts. Roast in preheated oven for about 30 min or until thermometer inserted into the thickest part reads 170 °F (80 °C).

Meanwhile, in a small saucepan, melt butter over medium-low heat. Add garlic and sauté for about 3 min or until starting to turn golden. Add wine; increase heat to medium and boil, stirring, for about 5 min or until reduced by half. Stir in remaining cream and bring to a boil; reduce heat and boil gently, stirring often, for 5 to 10 min or until sauce is reduced by about half and thickened. Stir in salt and pepper to taste. Spoon sauce onto serving plates and top with chicken.