1 skinned deboned chicken breast for each person (or thigh)
1 lg. red bell pepper for each person
1/8 c. olive oil
Salt and pepper to taste
Your favorite herb mix
Flour for dusting chicken

Pound chicken breast until thin, about 1/8 to 1/4 inch thick. Roast bell peppers in oven for 45 minutes to 1 hour until tender or wrap in plastic wrap and put in microwave for 10 to 15 minutes. Take peppers out of oven or microwave and put in paper sack to steam. When the peppers have cooled, peel them and set them aside. Season chicken and dust with flour. Heat pan, and oil, cook chicken 4 to 5 minutes on each side. Serve each slice of chicken topped with a pepper.