Chicken Fillet With Mixed Pepper Relish Recipe

Halve the peppers and grill them on all sides for about 15 minutes or until the skin is black. Place in a plastic bag and allow to cool for about 10 minutes. Remove the skin, blot dry with kitchen paper and cut into thin strips. Heat 1 tbsp of oil in a frying pan, add the garlic and cook over a medium heat, stirring for 2 to 3 minutes. Add the peppers and cook for 2 to 3 minutes. Add the balsamic vinegar, sweet chilli sauce and seasoning. Cook for a further 2 to 3 minutes. Brush a griddle pan with olive oil and heat. Place the chicken on the pan and cook for 3 to 5 minutes, turn the chicken over and cook for a further 3 to 5 minutes. Serve with the relish.