MEDITERRANEAN COBBLER

No, not a Modican shoe repairer but my name for a new dish I've invented!  The inspiration for this dish is the recipe for "Syrian Chicken" in Diane Seed's Top 100 Mediterranean Dishes, of which I think this may be an updated edition.

Here's how I've Italianised the dish:

4 - 5 loaves Sicilian pane arabo or other flattish bread
0.75 kg chicken breast fillets
1 medium white onion
2 Sicilian or unwaxed lemons
1 jar grilled peppers
6 tablesp olive oil
c. 1 tablesp dried oregano
seasalt and freshly ground black pepper

Pre-heat the oven to 180 C and lightly oil a large, rectangular Pyrex-type dish.
Cut half the loaves in half lengthwise and line the bottom of the dish with them, crusty side down.
Slice the onion into rings and lay these on top of the bread.
Slice the lemons as thinly as you can and lay the slices of one of them on top of the onions.
Season with salt, pepper and some dried oregano.
Now lay all the chicken pieces on top of the lemons and season them in the same way.
Next, cover the chicken with the [not too enthusiastically] drained peppers and the slices of the other lemon.
Drizzle over half the olive oil.
Cover everything with the rest of the bread, sliced to more or less fit the dish, crusty side up.
Drizzle over the rest of the olive oil, cover the dish with foil and cook for 50 mins.
When the dish is ready, the bread will be impregnated with the aromatic juices and the chicken will be meltingly tender.

Enjoy.