This recipe is out of the April 2008 Canadian Living Magazine. I adapted it a bit (see below) but really liek the sweetness of the peppers when roasted on the chicken. Yum !
2 tablespoons chopped sweet red pepper
2 tablespoons chopped fresh bail, parsley or coriander
1 clove garlic, minced
1 tablespoon peanut or vegetable oil
2 teaspoons Thai red curry paste
1 teaspoon brown sugar
4 boneless chicken breasts
In a small bowl, combine pepper, basil, garlic, oil, curry paste and sugar. Loosen chicken skin and spread mixture under skin. Place on a foil lined rimmed baking sheet (I hardly ever buy chicken with the skin on, so I just put the mixture of top of the chicken breasts in a roasting pan and cooked them). Roast is a 400F/200C oven for 15 to 20 mins or until chicken is cooked. Broil (grill) about 2 mins, watching to ensure it doesn’t burn.