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Chicken and Red Bell Pepper Salad Sandwiches
April 01, 2010

This is something I do all the time. I brine skin-on bone-in chicken breasts in salted water overnight. Doesn't have to be real salty, but the results are very flavorful and moist chicken. Drain, pat dry. Rub with olive oil, sprinkle with Cavendars Greek Seasoning and, here's the kicker, slip 2 or 3 whole basil leaves under the skin. Line a cookie sheet with foil, place the chicken on a wire rack on the cookie sheet. Roast in a preheated 425F oven for about 1 hour, depending on the size of the breasts. Remove, tent with foil, and let rest until cooled. Remove the skin, debone, chop. I love adding roasted red bell pepper, golden raisins, and depending on my mood, maybe some curry powder, maybe not. A touch of honey is nice, garlic powder, black pepper. Just play with it. The combinations are endless.