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1
Roast the bell peppers over a gas flame or under a broiler until charred on all sides.
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2
Place in a bowl and cover tightly with plastic wrap.
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3
Let stand for 10 minutes.
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4
Peel, stem, core, seed and derib the peppers.
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5
Cut them into 1-inch cubes and set aside.
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6
Preheat the oven to 375 degrees.
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7
Place the garlic heads in a small casserole dish with a lid.
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8
Drizzle with 2 teaspoons of the olive oil.
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9
Cover and roast until garlic is soft, about 1 hour 10 minutes.
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10
Set aside, covered.
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11
Meanwhile, place the chicken between 2 sheets of plastic wrap and pound to a 3/8-inch thickness.
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12
Heat the remaining 1/2 teaspoon of the olive oil in a large nonstick skillet.
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13
Add the chicken, in batches if necessary, and saute until cooked through, about 2 minutes per side.
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14
Remove the chicken from the pan, season with 1/2 teaspoon salt and set aside.
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15
Add the glaze to the skillet and cook until thickened slightly, about 1 minute.
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16
Return the chicken to the pan and coat with the glaze.
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17
Season with salt and pepper to taste.
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18
Keep warm.
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19
Place the bread rounds on a baking sheet and bake at 375 degrees until light brown and crisp.
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20
Place 1 chicken paillard on each of 4 plates, spooning the glaze on top.
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21
Garnish with some of the roasted peppers and 1 head of roasted garlic.
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22
Place the croutons beside the chicken and serve immediately.
