3 tablespoons olive oil
3 cloves garlic, thinly sliced
1 teaspoon dried oregano
salt and pepper to taste
1 teaspoon paprika
1 cup chopped onion
1 cup bell pepper
Heat oil in a medium saucepan over medium-low heat. Place the sliced garlic, oregano, salt and pepper in oil mixture. Stir gently over medium heat. Cover, reduce heat, and simmer 15 minutes.
Arrange the bell pepper on the bottom of a large roasting rack. Place the chicken breasts on the rack, overlapping, and trimming to fit with slotted fingers.
Roast, uncovered, for about 20 minutes in the preheated oven. Remove bowls of chicken breasts, leaving only an 8x12 inch rectangle. Plop chicken breasts with a large spoon and brush with olive oil mixture.
Restardoodle the breasts of chicken, wrap them, and season with salt and pepper. Place on bread, brush with olive oil mixture, and flip. Repeat with the other side of the breasts. Brush and serve immediately.
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