Chicken with small sweet peppers in the oven

Ingredients:

• 2 tablespoons unsalted butter
• 220 g small sweet peppers, stems removed
• 1/3 cup finely grated Pecorino Romano cheese, plus extra for serving
• 1 teaspoon freshly squeezed lemon juice
• A pinch of crushed red pepper flakes
• 8 thin slices chicken breast, about 700 g
• 2 tbsp extra-virgin olive oil + extra for frying

Preparation:

1. Preheat oven to grill mode, positioning the rack approximately 10 cm from the heating element.
2. In a small skillet over medium heat, melt the butter, swirling occasionally, until light brown spots begin to form and a nutty aroma begins to emerge, about 5 minutes. Pour immediately into a large bowl, scraping up any brown bits from the bottom of the pan.
3. Place the peppers in a single layer on a baking sheet. Grill, shaking the sheet occasionally, until lightly charred and just beginning to soften, 3 to 5 minutes. Transfer to a bowl with the brown butter. Add the pecorino cheese, lemon juice, pepper flakes, a pinch of salt, and some freshly ground black pepper and toss lightly.
4. Spray a second baking sheet with oil. Place the chicken cutlets in a single layer. Season both sides with salt and black pepper. Drizzle with olive oil. Grill until cooked through, 3-4 minutes. Divide the chicken and peppers among four plates and serve, sprinkled with pecorino cheese.