Ingredients

2 whole chicken breasts; skinned
2 Tbsp. butter or margarine
2 Tbsp. olive oil
2 cloves garlic; peeled
2 Tbsp. capers
2 red or green peppers; roasted, diced
1/4 C. parsley; chopped
1/2 C. dry white wine
1/4 tsp. black pepper
1 round loaf bread, 9-inch
1 tsp. lemon juice

Cooking Instructions

Cut chicken away from bones. Cube. In a skillet, heat 1 Tbls.. Each butter and oil. Add garlic. Lightly brown. Discard. To the skillet, add chicken, capers and peppers. Cook, uncovered, for 5 minutes, stirring several times. Add parsley, wine and black pepper. Simmer for 5 to 10 minutes. Cut a lid off bread. Remove soft bread inside lid and base, leaving a shell with enough space to hold chicken. In a small skillet, melt remaining butter and oil. Add lemon juice. Drizzle over inside of bread. fill loaf with chicken mixture. Top with lid.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: