Ingredients:
- 2 red chillies
1 red pepper
3 tbsp red wine vinegar
4 tbsp olive oil
4 boneless chicken breasts - it says skin on but I never do)
salad leaves to serve
This is what the recipe says;
1) Halve and seed the chillies and red pepper. Chop the chillies finely and the pepper roughly. Tip into food processor and add the vinegar and oil, and season. Whizz, but leave chunky.
2) Slash the chicken breasts across the skin side and put in a shallow ovenproof dish. Pour over three-quarters of the marinade, turning the chicken to coat it. Marinate for at least 10 minutes, or overnight in the fridge if you have time. Reserve the remaining marinade.
3) Heat a griddle or heavy frying pan, add the chicken and cook for 5 - 6 mins each side, turning once. Serve on a bed of salad leaves with the reserved marinade drizzled over.
. . . . and this is how I do it!;
1) Halve and seed the chillies and red pepper. Tip them into the food processor and add the red wine vinegar and olive oil. Blend to a medium/smooth puree consistency.
2) Cut the chicken breasts into strips or chunks and marinate in the sauce, 10 mins as suggested at least.
3) Heat wok or frying pan. Add the chicken but keep some of the sauce back. It tends to 'evaporate' easily in a hot pan so keep adding a bit so that it doesn't stick to the pan. I usually add all of the sauce, I don't add any after.
Serve with accompaniment of your choice. It's good on a bed of salad leaves and with a jacket spud or potato wedges.
xxx
, how did you make the fritters?! 
